Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system

Unlike oleogel and hydrogel, the potential applications of polymer-based bigels as interesting biphasic formulations in foods have not been explored yet. Therefore, novel food-grade bigels were developed using starch and ethylcellulose at different oleogel fractions (25%, 50%, and 75%), and its potential as a fat replacer in a model meat product was assessed for the first time. FTIR and XRD studies suggested that bigels retained the semi crystalline structures of ethylcellulose that became more orderly at higher oleogel fractions. Electrical conductivity measurements showed the transformation from oleogel-in-hydrogel (25%) to hydrogel-in-oleogel (>= 50%). Mechanical and viscoelastic properties were mostly affected by the oleogel fraction. Rheological measurements indicated a gel-like behavior even at high temperatures, suggesting good thermal stability. Low-fat burgers were formulated with bigel with 75% oleogel fraction, as the best fat replacer based on mechanical studies. Compared to the control sample with animal fat, all low-fat burgers showed better cooking characteristics, particularly at a higher substitution level. Animal fat replacement up to 50% presented acceptable sensory characteristics. However, lipid oxidation increased by incorporation of bigel.

Automated summary

This study explored the potential of polymer-based bigels as fat replacers in foods for the first time, and developed food-grade bigels using starch and ethylcellulose. The bigels showed good thermal stability and acceptable sensory characteristics, making them suitable for use as replacements for high-fat ingredients in food products.