Characterization of improved sugarcane wax-based oleogels based on bovine bone proteins and their application as solid fat substitutes in cookies.

Abstract

To clarify the role of bovine bone protein (BBP) as a gelling agent in wax-based oleogels, composite oleogels were developed using BBP composite sugarcane wax (SW) as a gelling agent and grapeseed oil (GSO) as base oil, and the effects of substituting margarine (MG) in different ratios on cookies were investigated. Fourier transform infrared spectroscopy analysis revealed that only physical cross-linking existed between GSO and the gelling agent. All samples demonstrated sol-gel thermodynamic behavior in rheological scanning, and adding 1 %-2 % BBP enhanced the rheological properties of the oleogel. The oil-holding rate of oleogels reached 100 % at a ≥ 2 % BBP content. XRD analysis demonstrated that 2 % BBP addition promoted β'-crystal formation. These findings highlight that optimal improvement in the SW oleogel was achieved at 2 % BBP addition. The optimized oleogel was then mixed with MG at different ratios, revealing that a higher amount of oleogel substitution promoted the formation of a uniform and dense crystalline network and increased the thermal stability of the blends. MG exhibited the highest oxidative stability during the storage period, followed closely by the blends with a compounding ratio of 1:3. The substitution of high levels of oleogel weakened the cookies' texture and sensation compared to MG cookies. However, the 25 % substitution of MG produced desirable overall acceptance. In conclusion, BBP-SW oleogel demonstrated good potential for MG substitution, with the best results obtained at 25 % substitution. This study contributes to alleviating health problems associated with baked goods and provides a new alternative for solid fat replacement.