Interfacial engineering of rice bran wax–lard oleogels by polyglycerol fatty acid esters: Polymerization degree‐dependent modulation of β ′ ‐crystal networks and bread quality

BACKGROUND The objective of this study was to evaluate the effects of polyglycerol fatty acid ester (PGFE) concentration and degree of polymerization on the structure of rice bran wax–lard composite oleogel (RLCO) and its application in bread. PGFE interfacial behavior was characterized by assessments of interfacial tension, adsorption kinetics, and dilatational rheology, while oleogel structure was evaluated using differential scanning calorimetry, Fourier transform infrared spectroscopy, X‐ray diffraction, and polarized light microscopy. Functional assessments included rheology and measurements of hardness, oil‐binding, and bread‐making application. RESULTS PGFEs were found to lower the interfacial tension and Gibbs free energy at oil–water interfaces while stabilizing interfacial films. Fourier transform infrared analysis suggested that PGFEs adsorbed at the rapeseed oil–lard interface through hydrogen bonding, promoting the orderly crystallization of rice bran wax. This markedly increased the proportion of β ′ crystals, resulting in a denser, more stable, and cohesive RLCO network. In particular, 5 g kg −1 polyglyceryl‐10 monostearate (PG‐10 MS) displayed the most significant enhancement, increasing bread moisture content by 7.07%, specific volume, and elasticity. However, excessive PGFE caused molecular overcrowding at the interface, increased interfacial tension, disrupted network integrity, and ultimately impaired bread quality. CONCLUSION The results indicate that the polymerization degree and concentration of PGFE can serve as predictors of interfacial activity to evaluate their effects on RLCO crystal morphology. This interfacial‐centric paradigm enables rational design of functional oleogels for premium baked goods, emphasizing the control of emulsifier‐guided fat crystallization in food structures.