Functional low-fat ice creams using starch-protein and sesame oil-based bigels as a fat substitute

Title : Functional low-fat ice creams using starch-protein and sesame oil-based bigels as a fat substitute

Abstract:

A novel method for the formulation of reduced-fat functional foods is the use of Bigel systems (BG). Their high versatility allows progress toward the development of healthier foods while maintaining the conventional characteristics of food products, but with reduced caloric content. Bigels, as biphasic Oleogel–Hydrogel (OG:HG) systems, were formulated at a 20:80 ratio. The hydrogel phase was prepared using Cassava starch and Whey Protein Isolate (CS:WPI, 1:0.25), while the oleogel phase consisted of sesame oil structured with beeswax (5%). Reduced-fat ice cream formulations were prepared by replacing milk fat at 25%, 50%, and 75% through the incorporation of bigels, along with a control ice cream containing 100% milk fat. Microstructural analysis of the ice cream emulsion showed a homogeneous dispersion of fat globules in the control ice cream and in the formulation with 75% fat substitution, whereas ice creams with 25% and 50% substitution exhibited denser structures. All ice cream samples exhibited pseudoplastic behavior, with improved viscosity observed at 50% fat replacement. Bigel incorporation increased total solids content and maintained titratable acidity values ≤ 0.27% lactic acid. Overrun was lower in reduced-fat ice creams, indicating a reduced air incorporation capacity. However, reduced-fat formulations exhibited greater melting resistance, with lower melting rates compared to the control. In addition, reduced-fat ice creams showed improved textural properties, indicating greater product stability. The use of bigeles reduces the caloric content of ice cream by 9.42%, 17.75% and 28.22% with a fat substitution percentage of 25%, 50% and 75%, respectively. Overall, these results demonstrate that bigels are an effective fat replacement alternative, capable of mimicking the rheological and textural properties of ice cream and promoting the development of food products with a healthier composition.

Biography:

Julia De Los Santos Trinidad holds a Bachelor’s degree in Biotechnology from the Interserrana University of Puebla–Ahuacatlán and a Master’s in Biotechnology from the Metropolitan Autonomous University, Iztapalapa Unit (UAMI), where she received the University Merit Medal. She is currently pursuing a Ph.D. in Biotechnology at UAMI. Her research focuses on the extraction, modification, and physicochemical characterization of proteins and carbohydrates using emerging technologies, such as ultrasound, to enhance their functional properties in food systems. Her doctoral work investigates the formulation of reduced-fat ice cream using bigel systems. She has published articles and participated in national conferences.