Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

Area of Science:

• Food Science
• Material Science
• Plant-based ingredients

Background:

• The food industry faces challenges in replacing trans and saturated fats due to regulatory bans.
• Hydrocolloids like animal proteins and modified cellulose are used for oleogel preparation.
• Plant proteins have not been previously explored for oleogel development.

Purpose of the Study:

• To investigate the potential of pea and faba bean protein concentrates and isolates for oleogel formation.
• To evaluate the oil binding capacity (OBC) and structural properties of plant protein-based oleogels.
• To assess the suitability of these oleogels as a shortening alternative in food products.

Main Methods:

• Utilized freeze-dried foams from pea and faba bean protein concentrates/isolates with xanthan gum at various pH.
• Measured oil adsorption and oleogelation properties.
• Analyzed oil binding capacity (OBC), storage modulus, and firmness.
• Prepared cakes using pea protein-based oleogel and compared with shortening-based cakes.

Main Results:

• Protein concentrate-stabilized foams exhibited higher OBC and lower firmness compared to protein isolate-stabilized foams.
• Pea protein concentrate showed higher OBC than faba bean at pH 5, while faba bean showed higher OBC than pea at pH 9.
• Pea protein-based oleogel at pH 9 produced cakes with similar specific volume but increased hardness and chewiness compared to shortening.

Conclusions:

• Freeze-dried pea and faba bean protein foams can be effectively used for oleogelation.
• Plant protein-based oleogels represent a viable, healthier alternative to traditional shortenings.
• Further research can optimize oleogel properties for broader food applications.