Formulation of Edible Bigel with Potential to Trans-Fat Replacement in Food Products

Abstract

A new issue for the scientific community is to find efficient replacements for unhealthy fat without damaging the organoleptic qualities of the food product in light of growing concerns about the consumption of harmful trans fats in the diet. Bigel is supposedly a novel structured fat system utilised for industrial purposes due to their nutritional advantages, one of numerous solutions intended to replace trans fats in food. These have a lot of potential in the food industry, and are composed of an aqueous phase known as a hydrogel and an organic phase known as an organogel or oleogel. A gel known as an oleogel has oil as its liquid component. Oleogelators, which aid in the development of gels, frequently have low molecular weight, whereas typical hydrogelators have large molecular weight since they are polymeric. A hydrogel is a gel in which water serves as the immobilised phase. Therefore, a bigel is a biphasic system made up of an oleogel and a hydrogel. This chapter will concentrate on the various bigel formulation techniques and chemistry, as well as their latest food uses, and other industries that fit their requirements.