Food Chemistry and Fat Analysis
Peer reviewed
Abstract
Abstract
BACKGROUND: Oleogels are semi-solid substances with a fat-like consistency and have arisen as a highly promising substitute for conventional saturated fats in food items. The objective of this study was to fabricate cryogels from enzyme-modified starch (EMS) and soy protein isolate (SPI) using a cryogel-templating method, followed by the preparation and characterization of novel oleogels incorporating rice (Oryza sativa) oil, designed to serve as a fat replacement in cookies. The rheological properties, stability (encompassing oxidative, thermal, and oil-retention capabilities), and prospective applications of the oleogels were comprehensively investigated. RESULTS: Results showed that oil absorption capability of the cryogel was significantly improved after corn starch underwent hydrolysis by α-amylase. Fourier transform infrared analysis confirmed the formation of hydrogen bonds between EMS and SPI within the composite cryogel. This molecular interaction contributed to an enhanced porous structure, leading to a markedly increased oil-structuring ability. The integration of SPI considerably strengthened the oleogel's rheological behavior, thermal stability, oil-binding efficiency, and resistance to oxidation (P < 0.05). CONCLUSION: The oleogels could successfully substitute for up to 50% of the margarine in these formulations without significantly affecting the color, texture, or flavor of the baked cookies. In conclusion, the oleogels developed in this study displayed broad application possibilities as a practical alternative to artificial butter in baked products. © 2026 Society of Chemical Industry.
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@article{Jin2026Preparation,
title = {Preparation of cryogel‐templated oleogels and application in cookies},
author = {Jiaqi Jin and Lu Zhou and Jianxun Guo and Yanli Wang and Shiyong Ding},
journal = {Journal of the Science of Food and Agriculture},
year = {2026},
doi = {10.1002/jsfa.70927},
url = {https://doi.org/10.1002/jsfa.70927}
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