INFORM February 2025 Volume 36 (2)

inform February 2025, Vol. 36 (2) • 33

its oil binding capacity was 96.49 %. Textural analysis showed that the CW/SA-based bigel (OG-60 %) had similar properties with commercial spread B, and can be used as a partial replacement for spread B. Replacing 75 % of the commercial spread B with the bigel was found to be optimal and displayed acceptable sensory features. This study developed a healthy bigel based on walnut oil and pro vided the in-depth information for bigels as an alternative to plastic fats. Novel bigel based on nanocellulose hydrogel and monoglyceride oleogel: Preparation, characteristics and application as fat substitute Hou, Y., et al. , Food Research International , 198, 115397, 2024. https://doi.org/10.1016/j.foodres.2024.115397 In the present study, bigels containing nanocellulose hydro gel and monoglyceride oleogel were prepared as a novel fat sub stitute. The nanocellulose was derived from chestnut shells via TEMPO oxidation, resulting a yield of 59.6 %. The impact of vary ing 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 pro portions 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 pre pared bigel have the potential to serve as a healthy and sustainable solid fat substitute in the food industry.

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Ryan J. Stoklosa is a research chemical engineer and lead scientist for the USDA, Agricultural Research Service located in Wyndmoor, Pennsylvania. His research focuses on technologies to convert plant biomass into fuels and high value chemicals.

Biphasic and structured gel systems encompass an innovative research area for edible applications technology. These gel systems are fabricated to have the benefits of hydrogels and oleogels for delivering hydrophilic and hydrophobic components in food or drug

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