Multifunctional bigels from beeswax and sesbania gum–gelatin: Toward natural fat replacement

Bigels structured from beeswax–linseed oil oleogels and gelatin–sesbania gum (SG) hydrogels were developed as potential animal fat replacers. To this end, beeswax (6–10%) and SG (2–4%) concentrations were systematically varied, with bigels prepared by combining oleogel and hydrogel phases at a 1:1 ratio. Stability, microstructure, rheological properties, and performance in meat patties were evaluated. Results showed that beeswax concentrations below 6% caused phase separation, while ≥6% formed robust crystalline networks that entrapped oil and maintained integrity for at least 90 days. Confocal microscopy demonstrated a transition from bicontinuous to oil-in-water morphologies with increasing crystallization density, reflecting the complementary structuring roles of the oleogel and hydrogel phases. Rheological analyses showed that bigels with 3% SG and 10% beeswax (BW10-SG3) exhibited the most balanced viscoelastic performance, combining elasticity, flexibility, and shear resistance, whereas insufficient SG (2%) produced fragile matrices and excessive SG (4%) induced brittleness unless counterbalanced by high crystallization. When applied in meat patties, BW10-SG3 effectively replaced pork backfat without compromising hardness, springiness, or cohesiveness, and achieved comparable sensory acceptability. These findings establish beeswax–linseed oil and gelatin–SG bigels as promising, scalable fat substitutes with strong functional and sensory performance, supporting their application in next-generation healthier meat products. • Sesbania gum synergizes with beeswax to stabilize bigels. • Microstructure of bigels depends on beeswax and sesbania gum levels. • 3% sesbania gum ensures optimal rheological performance. • Sesbania gum modulates the texture of bigels. • Sesbania gum enables sensory-acceptable fat replacement in patties.