Bigels with wax-based oleogels as fat replacers in confectioneries

Overview

Stellenbosch University is pioneering research into the use of bigels, which combine oleogels and hydrogels, as innovative fat replacers in the confectionery industry. These bigels are designed to mimic the texture and sensory qualities of traditional fats, while offering enhanced oxidative stability and prolonged shelf-life. By adjusting the hydrogel-to-oleogel ratio, these formulations aim to provide healthier alternatives by reducing saturated fat content in sugar confections, potentially revolutionizing the confectionery market with improved quality products.

Technical specifications

Key features:

• Hydrogel and Oleogel Phases: Hydrogels provide structural integrity and moisture retention, while oleogels offer a lipophilic matrix that enhances oxidative stability and thermal resistance.
• Adjustable Ratios: The texture, rheology, and stability of bigels can be tailored by varying the hydrogel-to-oleogel ratio.
• Emulsifiers and Stabilisers: Use of various emulsifiers and stabilizers to optimize bigel compositions for specific confectionery applications.
• Heat-Cooling Synthesis: Bigels are synthesized through scalable heat-cooling techniques.
• Evaluation Metrics: Textural profiles, mechanical properties, and oxidative stability are assessed to ensure industrial-scale applicability.

Technology readiness level

This research is at Technology Readiness Level 2, focusing on the exploration and characterization of bigels as fat substitutes in confectioneries. The ongoing studies aim to advance the understanding of these materials' properties for potential commercial applications.