Hybrid Gel as a Substitute for Hard Fats in Confectionery
The World Health Organization recommends reducing the intake of saturated fatty acids. However, a direct replacement of solid fats with liquid oils affects the technological and consumer properties of food. The research objective was to develop a hybrid gel with a dense structure based on oleogel an...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2023-03-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | https://fptt.ru/en/issues/21374/21425/ |
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| author | Vasilissa S. Kutsenkova Nataliia V. Nepovinnykh Samira A. Yeganehzad |
| author_facet | Vasilissa S. Kutsenkova Nataliia V. Nepovinnykh Samira A. Yeganehzad |
| author_sort | Vasilissa S. Kutsenkova |
| collection | DOAJ |
| description | The World Health Organization recommends reducing the intake of saturated fatty acids. However, a direct replacement of solid fats with liquid oils affects the technological and consumer properties of food. The research objective was to develop a hybrid gel with a dense structure based on oleogel and hydrogel to replace saturated fats in semi-finished confectionery products.
The study featured samples of oleogel from sunflower oil and beeswax at a concentration of 10, 15, and 20% and hybrid gels prepared by mixing the oleogel with a 2% aqueous solution of sodium alginate at ratios of 99:1, 95:5, and 90:10. The samples were tested for strength, adhesive power, viscosity index, consistency, and Young modulus using a TA-XT Plus texture analyzer (Stable Micro Systems Ltd., UK). The water activity was studied using a water activity analyzer LabMaster (Novasina, Lab Master, Switzerland).
The oleogel samples with wax concentrations of 20 and 15% demonstrated good adhesive strength. The best hybrid gel was the oleogel with 20% wax at the ratio of 95:5 to hydrogel. This ratio resulted in a considerable gel strength (≤ 408.222) while maintaining a dense and uniform texture (Young modulus ≤ 17.05) for a long time. The oleogels had low moisture content (Aw = 0.6 ± 0). The shelf life at 4–10°C was 6 months. The samples had good sensory properties, i.e., clear taste and smell, strong uniform structure and consistency, etc. The paper introduces a formulation for a semi-finished confectionery product with a hybrid gel instead of 30% cocoa butter substitute.
Hybrid gels can be recommended as a substitute for cocoa butter or confectionery fats to reduce the amount of saturated and trans fatty acids. Such a replacement improves the consumer properties of semi-finished and finished products. |
| format | Article |
| id | doaj-art-e4f15b423b194bd9ae17136b514e5e5b |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-e4f15b423b194bd9ae17136b514e5e5b2025-01-02T23:41:30ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482023-03-0153118319110.21603/2074-9414-2023-1-2426Hybrid Gel as a Substitute for Hard Fats in ConfectioneryVasilissa S. Kutsenkova0https://orcid.org/0000-0002-2468-9725Nataliia V. Nepovinnykh1https://orcid.org/0000-0003-2923-9202Samira A. Yeganehzad2https://orcid.org/0000-0001-7467-4778N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering, Saratov, RussiaN.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering, Saratov, RussiaResearch Institute of Food Science and Technology, Mashhad, IranThe World Health Organization recommends reducing the intake of saturated fatty acids. However, a direct replacement of solid fats with liquid oils affects the technological and consumer properties of food. The research objective was to develop a hybrid gel with a dense structure based on oleogel and hydrogel to replace saturated fats in semi-finished confectionery products. The study featured samples of oleogel from sunflower oil and beeswax at a concentration of 10, 15, and 20% and hybrid gels prepared by mixing the oleogel with a 2% aqueous solution of sodium alginate at ratios of 99:1, 95:5, and 90:10. The samples were tested for strength, adhesive power, viscosity index, consistency, and Young modulus using a TA-XT Plus texture analyzer (Stable Micro Systems Ltd., UK). The water activity was studied using a water activity analyzer LabMaster (Novasina, Lab Master, Switzerland). The oleogel samples with wax concentrations of 20 and 15% demonstrated good adhesive strength. The best hybrid gel was the oleogel with 20% wax at the ratio of 95:5 to hydrogel. This ratio resulted in a considerable gel strength (≤ 408.222) while maintaining a dense and uniform texture (Young modulus ≤ 17.05) for a long time. The oleogels had low moisture content (Aw = 0.6 ± 0). The shelf life at 4–10°C was 6 months. The samples had good sensory properties, i.e., clear taste and smell, strong uniform structure and consistency, etc. The paper introduces a formulation for a semi-finished confectionery product with a hybrid gel instead of 30% cocoa butter substitute. Hybrid gels can be recommended as a substitute for cocoa butter or confectionery fats to reduce the amount of saturated and trans fatty acids. Such a replacement improves the consumer properties of semi-finished and finished products.https://fptt.ru/en/issues/21374/21425/oleogelsaturated fatty acidsunsaturated fatty acidstrans fatsstructuranthydrocolloidsconfectionery |
| spellingShingle | Vasilissa S. Kutsenkova Nataliia V. Nepovinnykh Samira A. Yeganehzad Hybrid Gel as a Substitute for Hard Fats in Confectionery Техника и технология пищевых производств oleogel saturated fatty acids unsaturated fatty acids trans fats structurant hydrocolloids confectionery |
| title | Hybrid Gel as a Substitute for Hard Fats in Confectionery |
| title_full | Hybrid Gel as a Substitute for Hard Fats in Confectionery |
| title_fullStr | Hybrid Gel as a Substitute for Hard Fats in Confectionery |
| title_full_unstemmed | Hybrid Gel as a Substitute for Hard Fats in Confectionery |
| title_short | Hybrid Gel as a Substitute for Hard Fats in Confectionery |
| title_sort | hybrid gel as a substitute for hard fats in confectionery |
| topic | oleogel saturated fatty acids unsaturated fatty acids trans fats structurant hydrocolloids confectionery |
| url | https://fptt.ru/en/issues/21374/21425/ |
| work_keys_str_mv | AT vasilissaskutsenkova hybridgelasasubstituteforhardfatsinconfectionery AT nataliiavnepovinnykh hybridgelasasubstituteforhardfatsinconfectionery AT samiraayeganehzad hybridgelasasubstituteforhardfatsinconfectionery |