The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation

Abstract

Use of oleogels prepared from hydrocolloids has recently gained considerable attention as an alternative for trans and saturated fats. Lately, pulse proteins such as faba bean protein and pea protein have been successfully used to prepare oleogels using a foam‐templated approach. Although the pulse proteins are healthy oleogelators, high oil loss and low quality of cake baked using pulse protein‐stabilized oleogels due to its poor rheological properties challenged its use. The present study explored whether the addition of small amount of high‐melting monoglyceride (MAG) or candelilla wax (CW) can be used to improve the oil binding capacity, rheological properties, and baking qualities of pulse protein‐stabilized oleogels composed of 5% faba bean or pea protein concentrate with 0.25% xanthan gum foams. Different concentrations (0.5–3%) of MAG or CW were dissolved in canola oil at 80 °C, followed by addition into the freeze‐dried protein‐polysaccharide foams (pH 7) and quickly transferred to a refrigerator to facilitate the formation of oleogels. The crystallized additives were found to be reinforcing the protein foam network in the oleogels. With increase in concentration of CW and MAG, the oil binding capacity, firmness, cohesiveness, and storage moduli of the oleogels were increased. Oleogels with and without MAG or CW were then characterized and tested for their performance as a shortening replacer in model baked cakes. Findings showed improved textural properties of cake upon addition of MAG in the foam‐templated oleogels, however, compared to the shortening, negative effect on cake hardness and chewiness was still observed with the oleogels.

Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels

“…Thus, higher OBC is an indication of formation of such a crystalline network that remains intact even after centrifugation and restrict the oil phase separation (Doan et al, 2018). As per reported literature, with decrease in G 0 values, oil loss is also increased (da Silva et al, 2019;Mohanan, Nickerson, & Ghosh, 2020a). With increase in oil saturation, G 0 values decreased ultimate resulted in lower OBC.…”

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

“…The potential of SMG oleogels as an ingredient to reduce saturated fats and eliminate trans fats by full or partial solid fat replacement has been studied in different food items, such as cakes, cookies, muffins, sweet bread, filling cream, margarine, chocolate spread, dark chocolate, and bologna sausage (Calligaris et al, 2013;Fayaz et al, 2017;Ferro et al, 2021;Giacomozzi et al, 2018;L. Li & Liu, 2019;Mohanan et al, 2020;Palla et al, 2020;Wang et al, 2021;Zhao et al, 2020). Moreover, oleogels formulated with MGs and additional gelators (e.g., EC, PS, and CW) have been tested in the elaboration of margarine, shortening, puff pastry, tart pastry, and meat-based products (Alejandre et al, 2019;Barbut et al, 2019;Calligaris et al, 2021;Rodríguez-Hernández et al, 2021;Sim et al, 2021;Woern et al, 2021).…”

“…The impact of reformulation on product quality depends on the recipe's fat content, the percentage of fat substituted by oleogel, the type and composition of the remaining ingredients (i.e., food matrix in which the oleogel is incorporated), and processing conditions (e.g., lamination, mixing, cooking). In several cases, the replacement of solid fat by MG oleogels has affected product textural properties, having a lower impact when partial substitutions were tested (Ferro et al, 2021;Mohanan et al, 2020;L. Li & Liu, 2019;Wang et al, 2021;Woern et al, 2021).…”

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

“…7 for the canola oil and oleogel batters, the fat phase of their canola oil and pulse protein foam-templated oleogel batter appeared to be a continuous phase entrapping protein, flour particles and air bubbles. 41 These different fat and air bubbles distributions in the cake batters reported by various authors could be attributed to the types of oleogel, oleogelators, and the mixing process, which involved multi-stage mixing or single-stage mixing along with various mixing speeds. 16 …”