Effect of Hydrocolloid and Red Palm Oil Oleogel Concentrations on Biphasic Gel Properties and Their Application in Chocolate Spread Formulation

Abstract

In this study, red palm oil (RPO) rich in β-carotene was structured into biphasic gel to improve its application in the food system. The RPO biphasic gel was evaluated for its physicochemical properties and ability to replace cacao butter in chocolate spread. RPO biphasic gels were prepared at 5%, 7.5% and 10% total hydrocolloids (TH) and 30%, 40% and 50% oleogel concentrations. The results showed that both TH and oleogel concentrations significantly affected the physicochemical properties and stability of the biphasic gels. At TH 7.5% and 10%, adding 50% of oleogel could not produce stable biphasic gels. Higher TH concentration led to higher hardness and G’. Soft gels with hardness ranging from 0.46-0.98, water and oil holding capacity ranging from 91%-99%, and β-carotene concentrations in the range of 140-170 ppm were obtained. The biphasic gels with the best physicochemical properties were obtained at 7.5% TH and 30% oleogel concentration. The biphasic gel had minimal influence on the texture of the chocolate spreads. However, the chocolate spread with 100% biphasic gels had high Casson yield stress and low viscosity, i.e.,: 68.59 ± 11.43 and 0.56 ± 0.14 Pa·s, respectively. Overall, the hedonic test revealed that the panelist’s acceptance of the chocolate spread prepared with biphasic gel was comparable to that of the control. RPO was successfully used in chocolate spread by transforming it into a semisolid consistency using biphasic gelation.