From Oleogel Structure to Product Performance: Rice Wax‐ and Glyceryl Monostearate‐Based Palm Oil Alternatives for Chocolate Spreads

ABSTRACT Oleogels (OGs) are a promising alternative to palm oil (PO) in food products, reducing saturated fats and environmental impact while maintaining desirable texture. However, their functionality depends on selecting suitable structuring agents, which influence OG formation, stability, and performance. This study aimed to evaluate the effects of rice wax (RW) and glyceryl monostearate (GM) on OG formation and their impact when used as PO replacements on the physicochemical, mechanical, and tribological performance of chocolate spreads (CSs). OGs were prepared using 7% of RW (RW O ) or GM (GM O ) and sunflower oil. The stability, thermal, rheological, structural, and textural properties of the OG were evaluated, along with the structural and tribological characteristics of CS formulated with PO (PO S ), RW O (RW S ), and GM O (GM S ). Overall, RW O exhibited higher firmness, melting point, and solid fat content compared to GM O . Replacing PO with GM O and RW O resulted in a slight reduction in oil‐binding capacity (OBC) (from 99.06% to 94.49% and 95.97%, respectively); however, it enhanced the lubrication properties, as reflected by a lower coefficient of friction. Overall, the findings suggest that replacing PO with GM‐ and RW‐based OG yields stable CS with desirable attributes, representing a healthier and more sustainable alternative. Practical Applications Food manufacturers can replace palm oil in products such as chocolate spreads with oleogels structured using rice wax or glyceryl monostearate, thereby reducing saturated fat content and environmental impact. These alternatives can maintain desirable textural properties and spreadability while enhancing the perception of oiliness. This approach provides a practical strategy for developing more sustainable products without compromising quality or sensory attributes.