Hou Yuqi, Wu Yanwen, Ouyang Jie
State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China.
Food Res Int. 2024 Dec;198:115397. doi: 10.1016/j.foodres.2024.115397. Epub 2024 Nov 19.
In the present study, bigels containing nanocellulose hydrogel and monoglyceride oleogel were prepared as a novel fat substitute. The nanocellulose was derived from chestnut shells via TEMPO oxidation, resulting a yield of 59.6 %. The impact of varying the oleogel/hydrogel ratio on the macroscopic and microscopic structures, chemical interactions, and the textural, thermal and rheological properties of the bigels was explored. As the hydrogel content increased from 20 % to 50 %, the average droplet diameter in the bigels increased. The bigels transitioned from a water-in-oil structure to a bi-continuous structure, and the textural hardness, cohesiveness, and rheological properties improved significantly. Shortbread cookies were prepared by incorporating different proportions of the bigels to replace animal butter as shortening, and the color, spreadability, hardness and baking loss rate of cookies were analyzed. The result showed that replacing butter with bigels in cookie preparation could reduce fat content without significantly altering the appearance or properties of the cookies. These prepared bigel have the potential to serve as a healthy and sustainable solid fat substitute in the food industry.
在本研究中，制备了含有纳米纤维素水凝胶和甘油单酯油凝胶的双凝胶作为一种新型脂肪替代品。纳米纤维素通过TEMPO氧化从栗壳中提取，产率为59.6%。研究了改变油凝胶/水凝胶比例对双凝胶的宏观和微观结构、化学相互作用以及质地、热学和流变学性质的影响。随着水凝胶含量从20%增加到50%，双凝胶中的平均液滴直径增大。双凝胶从油包水结构转变为双连续结构，质地硬度、内聚性和流变学性质显著改善。通过加入不同比例的双凝胶替代动物黄油作为起酥油来制备酥性饼干，并分析饼干的颜色、延展性、硬度和烘焙损失率。结果表明，在饼干制备中用双凝胶替代黄油可以降低脂肪含量，而不会显著改变饼干的外观或性质。这些制备的双凝胶有潜力在食品工业中作为一种健康且可持续的固体脂肪替代品。
