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

This study developed bigels using beeswax/soybean oil-based oleogels and gelatin hydrogels, which were then converted into bigel-based foams via whipping and aeration as alternatives to natural cream. The effects of different oleogel ratios on the physicochemical properties, microstructure, mechanical properties, and thermal behavior of the bigel-based foams were investigated. The bigel-based foam containing 40% oleogel exhibited the best performance: its expansion ratio reached 33% (close to the 37% of commercial cream), and sensory analysis indicated it received the highest score, achieving the overall highest acceptability. Increasing the oleogel proportion led to a decrease in the hardness of the bigel-based foams, reaching a minimum at 70% oleogel content. Differential scanning calorimetry analysis showed that higher oleogel content reduced the melting and crystallization temperatures of the bigel-based foams. Fourier transform infrared spectroscopy confirmed that the formation mechanism of the bigels was based on physical interactions between the oil and water phases. Rheological analysis revealed that all bigel-based foams had a loss tangent (tan δ) less than 1, indicating a stable, solid-like gel network (G' > G″) essential for structural retention. These results comprehensively demonstrate the structural and functional characteristics of the bigel-based foams, highlighting their potential for applications in the food sector.