Preparation of cryogel‐templated oleogels and application in cookies

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.