Development of a novel foam-templated oleogel based on xanthan gum-modified Torreya grandis nut protein

The growing consumer demand for healthier food products with reduced levels of saturated and trans fats has driven significant interest in the development of oleogels as solid fat alternatives. In this study, a novel foam-templated oleogel was fabricated using Torreya grandis nut protein (TGNP) as a foamer. The results showed that a 9 % TGNP concentration provided the highest foaming capacity (270 %). However, the foam stability was unsatisfied, which was not conducive to oleogel preparation, prompting the addition of xanthan gum (XG) (0.1-0.5 %, w/v). It was observed that the foam stability of TGNP significantly increased with increasing XG concentration. FTIR analysis revealed strong hydrogen bonding between TGNP and XG, which contributed to foam stabilization and cryogel structure. Rheological analysis demonstrated that the oleogels exhibited semi-solid behavior with mechanical properties closely resembling those of traditional shortening. Overall, this study highlights the potential of TGNP-based oleogels as a sustainable and healthier alternative to traditional solid fats, providing a theoretical foundation for their application in food formulations.