Bigels as Functional Fat Replacers in Low-Fat Vegan Ice Cream
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 7 - 09 Mayıs 2026, ss.225, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: İstanbul
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.225
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
The rising demand for sustainable and plant-based diets has intensified the development of dairy alternatives. In structurally complex systems such as ice cream, fat replacement can negatively affect key quality attributes, including texture, structural integrity, and sensory perception. Bigels have emerged as innovative fat-structuring agents that can mitigate these challenges. In this study, a fully plant-based ice cream was formulated using hazelnut milk (1:10) obtained from by-products of the cold-pressed hazelnut oil industry. Bigels, comprising hydrogels (H) containing citrus fiber (CF, 3%), guar gum (GG, 1– 2%), and pumpkin seed protein (PSP, 2–4%), and oleogels (O) with 7.5% glycerol monostearate (GMS), were combined at a 50H:50O ratio as fat replacers. The fat replacement potential of bigel systems at different ratios (312-50, 314-50, 322-50, and 324-50) was systematically evaluated alongside control samples containing plant-based palm oil and conventional dairy cream. Total solids (~40%) and fat content (12–12.5%) were standardized across all formulations. Ice cream samples were comprehensively characterized for rheology, texture, differential scanning calorimetry (DSC), colorimetry, melting behavior, particle size distribution, zeta potential, and overrun. All formulations exhibited pseudoplastic flow (n<1). Bigel-containing samples showed higher storage modulus (K’) and viscosity (K), reflecting enhanced structural stability and superior recovery relative to controls. Incorporation of bigels markedly improved structural, textural, sensory, and physicochemical properties. These samples also exhibited higher overrun (13.7–22%), balanced melting behavior, and color and textural characteristics comparable to controls. Overall, the findings demonstrate that bigel systems serve as effective and sustainable fat replacers in low-fat vegan ice cream, providing a functional strategy for developing highquality vegan frozen desserts