What question did this study set out to answer?

The aim is to develop a bigel system using whey protein hydrogel and rice bran wax-peanut oil oleogel as a fat replacer.

March 29, 2026LWTOpen Access

Bigel system based on whey protein hydrogel and rice bran wax-peanut oil oleogel: Fabrication and physico-functional characteristics

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Demonstrates the fabrication of a bigel system using whey protein and oleogel, showing potential as a fat replacer in food applications.

The aim is to develop a bigel system using whey protein hydrogel and rice bran wax-peanut oil oleogel as a fat replacer.
Created bigels with varying whey protein concentrations (10% and 15% w/v) and hydrogel-to-oleogel ratios (70:30, 50:50, 30:70).
Assessed properties like viscosity, hardness, and oil-binding capacity.
Conducted FTIR analysis to examine interactions within the bigel system.
Monitored oxidative stability during storage.
Higher whey protein concentrations and oleogel ratios increased viscoelasticity and oil-binding capacity.
Maximum oil leakage was observed in the W-10-H70:O30 sample with an oil binding capacity of 84.08%.
Bigels maintained low peroxide values, indicating good oxidative stability.
FTIR analysis showed no new bands, suggesting formation was based on physical interactions.

Zahmatkesh et al. (2026) studied this question.

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