Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers

Abstract The present work evaluates the effect of the incorporation of 6% carnauba wax (CW) and 7% monoglyceride (MG) oleogels for production of a healthy lipid mixture (linseed and sunflower oils) oleogels as a fat replacer at 30, 50, and 70% in hamburger formulation. Hamburgers' fatty acid composition, cooking loss, fat absorption, and texture and oxidative stabilities were evaluated. Incorporation of oleogels in hamburger formulation resulted in a significant decrease ( P < 0.05) in amounts of saturated fatty acids (SFAs), as well as a decrease in the ratio of omega-6 to omega-3 fatty acids and atherogenic indices, and an increase in linoleic and linolenic acids (PUFAs) content. Substitution of animal fat with CW and MG based oleogels improved the manufactured hamburgers' quality by reducing cooking loss and fat absorption. In addition, the use of oleogel improved the oxidative stability during the storage of burgers. The lower hardness of oleogels compared to animal fats, as well as their nutritional and technological properties, make them a desirable candidate for animal fat substitution.