Innovative food products with saturated fats substitutes

Purpose. Development of plant oil-based bigels using sodium alginate hydrogel and beeswax-based oleogel, selection of the optimal ratio between the concentration of hydrogel and oleogel in the composition of bigel, study of its thermal and textural characteristics. Materials and Мethods. Effect of hydrogel-to-oleogel ratio on bigel production was evaluated in terms of thermal and structural-mechanical properties. The following recipe ingredients: drinking water, sodium alginate, beeswax, grape seed oil, were used to produce bigels. Results. It was found that increasing proportion of hydrogel had influenced on thermal properties, strength and adhesiveness of the bigels. In general, an increase hydrogel fraction made it possible to obtain bigels with stronger mechanical properties and higher heat resistance, which is important to consider when creating technologies for innovative food products. Conclusion. For developing various food products with substitution of saturated fats with food bi-gel matrices, it is necessary to regulate competently their physicochemical and textural properties.