Enhancing the Quality Performance and Practical Application Efficacy of Bigels via Modification of Oil Phase Composition

Nutritionally healthy plastic fats with superior functionality are a research focus in the solid fat industry. Yak butter-enhanced candelilla wax-based high-oleic sunflower oil bigel was developed as a cookie shortening substitute. Results showed that the bigel exhibited optimal mechanical properties, thermal stability, a desirable β′ crystal microstructure, and enhanced rheological properties. In cookies with substitution levels of 0, 25, 50, 75, and 100%, the bigel increased porosity and baking loss (from 8.05 ± 0.19% to 12.38 ± 0.20%), while decreasing hardness (from 1738.82 ± 16.80 to 1025.72 ± 52.67), oil content (from 23.31 ± 0.23% to 18.64 ± 0.08%), and saturated fatty acid content (from 49.26 ± 0.60% to 16.25 ± 0.05%). Sensory evaluation showed high scores for color, taste, and texture but lower flavor scores. Overall acceptability was highest at 50% shortening substitution. These findings offer a new perspective for developing healthier baked products and expanding the applications of bigels.