Structured bigel-based foams with tailored textural properties: a bigel-based strategy for cream replacement.

Area of Science:

• Food Science and Technology
• Materials Science
• Rheology

Background:

• Natural cream is widely used in food products but can be limited by stability and cost.
• Developing stable, plant-based alternatives to dairy products is a key area of food research.
• Oleogels and hydrogels offer versatile platforms for creating novel food structures.

Purpose of the Study:

• To develop and characterize bigel-based foams as potential alternatives to natural cream.
• To investigate the impact of varying oleogel ratios on foam properties.
• To evaluate the physicochemical, mechanical, thermal, and sensory attributes of the bigel-based foams.

Main Methods:

• Bigels were synthesized using beeswax/soybean oil oleogels and gelatin hydrogels.
• Bigels were converted into foams through whipping and aeration.
• Physicochemical properties, microstructure, mechanical properties, thermal behavior, and rheology were analyzed.
• Sensory analysis was conducted to assess consumer acceptability.

Main Results:

• The bigel-based foam with 40% oleogel achieved an expansion ratio of 33% and highest sensory acceptability.
• Increasing oleogel content decreased foam hardness and lowered melting/crystallization temperatures.
• Fourier transform infrared spectroscopy confirmed physical interactions driving bigel formation.
• Rheological analysis indicated a stable, solid-like gel network (G' > G″) in all foams.

Conclusions:

• Bigel-based foams demonstrate promising structural and functional characteristics for food applications.
• The 40% oleogel formulation exhibits optimal performance, closely mimicking commercial cream.
• These foams represent a viable alternative to natural cream, offering enhanced stability and potential health benefits.