Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues

In the present investigation, bigels formulated with whey protein and polysaccharides were synthesized and investigated. Specifically, an oleogel was fabricated utilizing a template comprised of a whey protein isolate-xanthan gum corn oil emulsion, while a dual-network hydrogel was produced by incorporating sodium alginate into a whey protein nanofiber solution. Comprehensive analyses were conducted to examine the influence of the oleogel-to-hydrogel ratio on the microstructure, textural attributes, rheological behaviors, and stability of the resultant bigels. Additionally, the feasibility of employing these bigels as whey protein-derived analogs for cream was explored. The rheological and textural attributes of the bigels can be modulated based on the specific ratio of oleogel to hydrogel. Experimental results demonstrated that parameters such as hardness, viscosity, and storage modulus of the bigels experienced augmentation with an increasing proportion of oleogel. A notable rise in β-sheet structures, coupled with a decline in α-helix configurations, fostered protein expansion and the subsequent exposure of hydrophobic groups, factors integral to gel formation. All evaluated bigels exhibited pronounced thermal stability and oil-binding capability, underscoring the efficacy of the bigel system in this investigation. The simulated cream manifested optimal congruence in terms of texture, rheological attributes, and organoleptic properties, whilst also showcasing enhanced thermal resilience. These bigels show promise as health-conscious and environmentally sustainable alternatives to food products lcontaining synthetic fats.