Characterization of Coconut Oil-Beeswax/Gelatin based Food-Grade Bigel and Its Application in Muffin as Trans-Fat Replacement

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M. A. Firdaus, Sunita Mishra


Fats play multiple roles in determining variety of desirable characteristics in food. Shortenings are the key components of high quality baked products. Their effects on dough structure formation and desired final product attributes depend on solid fat content and β´ crystalline polymorphs. However, there are health concerns regarding saturated and trans-fats present in the shortening. Thus, alternative plastic fats with little or zero quantity of saturated and trans-fatty acids are now in high demand. In this regard, the bigel (also called hybrid gel) produced from a combination of an oleogel (lipophilic phase) and a hydrogel (hydrophilic phase) have been proposed as a novel fat replacer in food industry. In this research, synthesized bigel (coconut oil/ beeswax oleogel and veg gelatin hydrogel) were used in muffin preparation against commercial margarine (CM) as control, to compare the textural and sensory properties, and fatty acid profile of the muffins. The results showed that in almost all parameters, the bigel muffins resembled CM muffins. However, their fatty acid profile were affected since the CM contains trans-fat but the synthesized bigel contained no amount of trans-fat. Therefore, using bigel as trans-fat replacer, muffins were obtained with a texture similar to those with CM, showing the potential of bigels to be used in the reformulation of healthy food products.

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