Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

Abstract

Ethyl cellulose (EC-OG) and beeswax (W-OG) oleogels were prepared using a lipid mixture of olive, linseed, and fish oils with an optimal fatty acid composition from a health standpoint, and designed to have solid-lipid functionality for use as animal fat replacers for pork liver pâtés. W-OG exhibited a more rigid, ordered, brittle structure that melted at temperatures of≈55 °C, whereas EC-OG was softer and more deformable, with a high degree of conformational flexibility and high thermal stability. Pork liver pâtés were successfully formulated by total or partial substitution of backfat by EC-OG or W-OG, and the products obtained possessed an optimal fatty acid profile from a health standpoint (high PUFA/SFA ratio and low n-6/n-3 ratio). Neither technological behavior (emulsion stability) nor physicochemical properties (color and texture) were significantly affected by reformulation, as compared to a control sample in which pork backfat was used. Reformulation significantly increased lipid oxidation, which was especially evident for EC-OG at the highest substitution level during refrigerated storage. Beeswax oleogel had no significant effect on any of the sensory parameters evaluated, whereas ethyl cellulose oleogel had a negative effect that was directly related to substitution level. However, all samples were rated near the scale “neutral.” The ingredients developed are good candidates for development of healthier pork liver pâtés, based on their composition and technological and sensory properties. Health claims may be made according to EU regulations because they are a source of α-linolenic acid and a source of omega-3 fatty acids.