Improving Physicochemical and Sensory Properties of Plant-Based Meat Patties with Canola Oil Oleogels: A Sustainable Fat Alternative

The incorporation of oleogels as fat substitutes in plant-based meat offered healthier dietary option for consumers. This study investigated the physicochemical properties of canola oil oleogels and evaluated their performance in plant-based meat patties. Monoglycerides (MG), rice bran wax (RBW), beeswax (BW), candelilla wax (CLW), and carnauba wax (CW) were used as oleogelators to form oleogels. Oleogels with MG exhibited the lowest hardness (2.29±0.18 N) and oil binding capacity (OBC, 85.78±0.07%). Rheology tests showed that CW oleogels stood out for frequency stability, and RBW oleogels demonstrated superior thermal stability. Tribology tests suggested that BW oleogels exhibited the lowest friction coefficient (μ=0.06) during oral processing. CLW oleogels achieved the highest OBC (100.00±0.00%) and released a higher amount of free fatty acids during simulated digestion (58.5±1.7%). Notably, the incorporation of 20% CLW oleogels into plant-based patties significantly reduced the thawing loss (0.19±0.01%) and the cooking loss (11.63±0.11%), while exhibited improved textural and sensory properties. The findings suggested that oleogels with 20% CLW could be an effective replacement of plant oils in plant-based meat patties.