Preparation of myofibrillar protein oleogels by emulsion template method: Application of fat substitute for sponge cakes

In this study, myofibrillar protein (MP) oleogels were prepared using the emulsion template method and used as a substitute for butter to prepare sponge cakes. According to the findings, the oleogel using 7.0 wt% MP created a more stable structure (0.60 oil ratio) with an oil blinding capacity of over 95%. Adding oleogels increased the specific gravity, gas-holding capacity, and rheological qualities of the batter, which reduced 30% the baking loss and increased the specific volume (1 mL/g) of cakes during baking. Additionally, oleogels helped to form a denser gluten network structure and reduced water loss, which resulted in a fluffier texture for the sponge cakes. With butter replacement greater than 50%, the sour and salty tastes were significantly reduced and freshness was increased, creating a flavor profile that was more in line with consumer expectations. This study offers new concepts for creating healthier and better-quality cake products and meeting the needs of consumers with protein and specialty lipids. • Evaluated the potential of myofibrillar protein for the preparation of oleogels • Oleogel (7.0 wt% MP) had an oil-blinding capacity of more than 95% • Oleogels enhanced viscoelasticity and gas retention of batter • Butter is replaced by oleogels (>50%) had a better flavor