Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation

Abstract

Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the properties of HGs. Grape seed oil was used to produce oleogel along with beeswax oleogelator (20%). Sodium alginate dispersion (2%) was mixed in different ratios with oleogel (0:100, 1:99, 5:95, and 10:90) for the preparation of HGs. Differential scanning calorimetry, polarized light microscopy, X-ray diffraction, and chemical analyses were performed for HGs. The thermal and chemical properties indicated the superiority of sample 5:95 over the other samples. Therefore, the hydrogel:oleogel ratio of 5:95 was selected as the best ratio. The fatty acid profile of the selected ratio was determined too. The optimum HG was substituted for Cocoa Butter Substitute (CBS) at four replacement levels (0, 15, 30, and 45%) in the formulation of compound chocolate. The results of the Whiteness Index, thermal, textural, rheological measurement, and sensory evaluation of the compound chocolate samples revealed that the one with 15% replacement was the most similar to the control sample. This research has an industrial approach to applying HGs as a substitute for a fraction of CBS in compound chocolates. This can lead to a reduction in CBS, as well as the saturated fatty acid content in such products.