INFORM February 2025 Volume 36 (2)

22 • inform February 2025, Vol. 36 (2)

the protein used canola or pea proteins. The microstructure reveals the formation of an oleogel-in-hydrogel type gel with a difference in structure due to the protein source and TG addition. PERSPECTIVES ON APPLICATIONS This research established the technological foundation for a plant protein system offering endless potential for plant based food innovations. By carefully selecting the plant protein source, hydrogel:oleogel ratio, oil structuring agent, and addi tives, the bigel can be fine-tuned to mimic various textures and nutritional profiles. For instance, using highly soluble plant proteins we could create a bigel perfect for egg alternatives like omelets. Proteins with strong gelling properties could enable meat-like textures, with the oleogel phase used for delivering flavors. Bigels even hold promise for cheese alternatives, where key fatty acids can be encapsulated in different phases to allow controlled rip ening in semi-hard cheeses. Adjusting the oil types and ratios also allows users to tweak the melting and softening behavior, creating truly customizable, plant-based products tailored to diverse culinary needs. Applications of plant proteins in food bigels design will continue to increase in the foreseeable future because of their nutrition, bioavailability/renewability, and low production costs. The wide versatility of plant protein bigels opens prom ising and exciting possibilities for the development of a wide range of plant-based products, paving the way for healthier and more sustainable food options. Successfully transitioning from laboratory-scale formula tions to commercial production presents challenges. Ensuring consistent quality, texture, and stability at larger scales while maintaining cost-effectiveness will be critical for widespread adoption. Jovana Glusac was a post-doctoral Fellow of Biotechnology and Food Engineering, at Technion-Israel Institute of Technology in Haifa, Israel. She is now a senior scientist at the BioSense Institute, Novi Sad, Serbia. Her research is focused on novel food applications of alternative proteins. She can be contacted at jovana.glusac@biosense.rs or jovanag8@gmail.com. Maya Davidovich-Pinhas is an associate professor of Biotechnology and Food Engineering and head of the Laboratory for Food Materials Engineering at Technion-Israel Institute of Technology in Haifa, Israel. Her research focuses on the devel opment and characterization of food related materials, aim ing for sustainable, healthier solutions. She can be contacted at dmaya@technion.ac.il.

SEMINARS

READY TO LEARN MORE? REGISTER NOW FOR OUR UPCOMING INFORM SEMINARS: Effect of Macronutrients on Physical Properties of Shelf-Stable Milk Alternative Beverages February 12, 2025 Seyhun Gemili 10 a.m. CST (UTC-06) Overcoming Sophorolipid Formulation

Challenges March 12, 2025

Arjan Gelissen

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Lipidomics Predictive Modeling U sing the R Statistical Language Caret Package April 2, 2025 Brian Piccolo 10 a.m. CST (UTC-06)

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