Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients

Abstract

Technological and structural properties of edible flaxseed oil oleogels with dehydrated full bovine blood plasma as structuring agent were evaluated, envisioned oleogels as potential sustainable saturated fat replacers in high-fat content culinary preparations. Gelation process was induced by heating o/w emulsions at 60 °C and 80 °C, followed by a freeze-drying step to the removal of water. Structural properties were evaluated by infrared spectroscopy while technological characteristics were inferred by measuring total lipids content, oil binding capacity, textural parameters, lipid oxidative stability, and color development during 30 days of chilled storage. Results suggest that the high-temperature gelation process yields oleogels of higher gel strength and stability, although the lower temperature yields higher oxidative stability oleogels. An apparent correspondence between technological properties and gel network structures was also observed, and even though further studies regarding fatty acids bioavailability and behavior of the oloegels in each food matrix are required, bovine blood plasma-based oleogels seems to be a promising alternative as saturated fat replacers in culinary preparations, also allowing the incorporation of flaxseed oil as a source of linolenic acid for reducing cholesterol and blood sugar levels. In this way, it is sought not only the development of healthier fats substitutes but also the recovery of a waste to generate a more sustainable ingredient.