Research on obtaining oleogel systems as fat substitutes in foods

Project manager: Lecturer PhD. Eng. Sorina ROPCIUC

Senior researchers: Professor PhD.Eng. Mircea OROIAN

Senior researchers: Professor PhD.Eng. Georgiana Gabriela CODINA

Senior researchers: Professor PhD.Eng. Adriana Dabija

Researcher: Associate Professor PhD.Eng.Ana LEAHU

Researcher: Lecturer PhD. Eng. Ancuta Elena PRISACARU

Researcher: Lecturer PhD. Eng. Florina DRANCA

Consumption of foods high in saturated and trans fatty acids increases the risk of cardiovascular disease. The first regulatory measure to guarantee consumers healthier fat products was to exclude partially hydrogenated fats. This direction was originally launched by the World Health Organization and was carried out by regulators in various countries around the world. In fact, the elimination of trans-industrial fats from food worldwide has been identified as one of the priority objectives of the World Health Organization’s strategic plan 2019-2023. , replacing industrially produced trans fats with healthier fats and oils. Thus, fatty mimetics are being developed as healthy alternatives to replace conventional fats. These fats can be obtained in the form of polymers, polysaccharides, proteins or lipids.

Oleogels are examples of mimetic fats, defined as viscoelastic materials that contain a nonpolar liquid phase (oil) and structuring agents or gelators that immobilize the lipid phase by forming a three-dimensional network, resulting in systems of varying consistencies. Oleogels are usually produced by dissolving gelators (waxes, fatty acids, fatty alcohols, monoacylglycerols, phytosterols, among others), in low concentration, in vegetable oil, by heating (above the melting point), followed by cooling for gelation.

The aim of the project is the development of oleogels based on natural polymers and their introduction as an ingredient in food products as fat substitutes. The food products in which the oleogels will be introduced to replace the fat are: buns (leavened dough); muffins (fluid dough), biscuits  and frozen desserts (vegetable ice cream) based on oat milk, millet milk and skimmed wheat milk. The oils used as substitutes for solid fat bakery products and frozen desserts are: extra virgin olive oil, grape seed oil, walnut oil, sunflower oil and hemp oil.

The main objective of the project is to obtain oleogels and replace saturated fats with oleogels in bakery products, pastries and frozen desserts.

The specific objectives of the projects are as follows:

O1: obtaining the necessary oleogels for bakery products, pastries and frozen desserts;

O2: analysis of the physico-chemical, rheological and textural characteristics of oleogels;

O3: optimization of oleogels according to quality characteristics;

O4: obtaining and characterizing bakery and pastry doughs with oleogels;

O5: obtaining and characterizing mixes for frozen dessert with oleogels;

O6: obtaining and characterizing finished bakery products (buns) and pastries (muffins and biscuits) with oleogels;

O7: obtaining and characterizing the texture of the frozen dessert with oleogels.

Research articles published in ISI journals and ISI Proceedings indexed conference volumes:

1. Leahu, A., Ghinea, C., & Ropciuc, S. (2022). Rheological, textural, and sensorial characterization of walnut butter. Applied Sciences, 12(21), 10976. https://doi.org/10.3390/app122110976
2. Ropciuc, S., Dranca, F., Oroian, M. A., Leahu, A., Codină, G. G., & Prisacaru, A. E. (2023). Structuring of cold pressed oils: evaluation of the physicochemical characteristics and microstructure of white beeswax oleogels. Gels, 9(3), 216. https://doi.org/10.3390/gels9030216
3. Leahu, A., Ropciuc, S., Ghinea, C., & Damian, C. (2023). Physico-chemical, textural and sensory evaluation of emulsion gel formulated with by-products from the vegetable oil industry. Gels, 9(12), 964. https://doi.org/10.3390/gels9120964
4. Codină, G. G., Ropciuc, S., Oroian, M. A., Dranca, F., Leahu, A. (2023). Evaluation of the characteristics of oleogels based on carnauba wax and the role of their addition in the wheat dough, Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 23(6.2). https://doi.org/10.5593/sgem2023V/6.2/s25.23
5. Ropciuc, S., Codină, G. G., Oroian, M. A., Dranca, F., & Prisacaru, A. E. (2023). Formulation of oleogels based on candelilla wax: physicochemical and rheological characterization. Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 23(6.2). https://doi.org/10.5593/sgem2023V/6.2/s25.30
6. Ropciuc, S., Dranca, F., Oroian, M. A., Leahu, A., Prisacaru, A. E., Spinei, M., & Codină, G. G. (2024). Characterization of beeswax and rice bran wax oleogels based on different types of vegetable oils and their impact on wheat flour dough technological behavior during bun making. Gels, 10(3), 194. https://doi.org/10.3390/gels10030194
7. Ropciuc, S., Ghinea, C., Leahu, A., Prisacaru, A. E., Oroian, M. A., Apostol, L. C., & Dranca, F. (2024). Development and characterization of new plant-based ice cream assortments using oleogels as fat source. Gels, 10(6), 397. https://doi.org/10.3390/gels10060397

Papers presented at scientific conferences:

1. Ropciuc, S., Prisacaru, A. E., Oroian, M. A., Codină, G. G., & Leahu, A., Oleogels: an alternative to solid fats when making buns from yeasted dough, European Biotechnology Congress, 5-7 October 2022, Prague, Czech Republic.
2. Fortuna, O., Huțuțui, L., & Ropciuc, S., Research on methods of structuring oils into edible oleogels, 10th Edition of the International Conference Student in Bucovina, Ștefan cel Mare University of Suceava, 17 November, Suceava, Romania.
3. Ropciuc, S., Codină, G. G., Oroian, M. A., Dranca, F., & Prisacaru, A. E., Textural and sensory evaluation of puff pastry obtained from laminated dough based on oleogel, 15th Pangborn Sensory Science Symposium, 20-24 August 2023, Nantes, France.
4. Ropciuc, S., Codină, G. G., Oroian, M. A., Dranca, F., Leahu, A. & Prisacaru, A. E., Formulation of oleogels based on candelilla wax: physicochemical and rheological characterization, SGEM GeoConference – Green Science for Green Life, 28 November – 2 December 2023, Vienna, Austria.
5. Ropciuc, S., Codină, G. G., Oroian, M. A., Dranca, F., Leahu, A. & Prisacaru, A. E., Characteristics of oleogels based on carnauba wax and the role of their addition in the wheat dough, SGEM GeoConference – Green Science for Green Life, 28 November – 2 December 2023, Vienna, Austria.
6. Ropciuc, S., Codină, G. G., Oroian, M. A., Leahu, A., Prisacaru, A. E., & Dranca, F., Protein oleogels: production and effect on rheological and reofermentographic properties in bun dough, 9th Edition of the International Conference Biotechnologies, Present and Perspectives, Ștefan cel Mare University of Suceava, 15 December 2023, Suceava, Romania.
7. Avasiloaie, S., Timoficiuc, D., & Ropciuc, S., Candelilla wax-based oleogels: a new perspective in solid fat production, 1st Junior RoMedINF Conference, West University of Timișoara, 13-14 May 2024, Timișoara, Romania.
8. Dabija, A., Ropciuc, S., Codină, G. G., Oroian, M. A., Leahu, A., Prisacaru, A. E., & Dranca, F., Evaluation of the properties of oleogel biscuits as margarine substitutes, The 19th International Conference of Constructive Design and Technological Optimization in Machine Building Field – OPROTEH 2024, Vasile Alecsandri University of Bacău, 22-24 May 2024, Bacău, Romania.
9. Ropciuc, S., Codină, G. G., Oroian, M. A., Dranca, F., Prisacaru, A. E., Leahu, A., & Petculescu-Ciochină, L., Characterization of muffins obtained with oleogels based on candelilla wax as solid fat substitute, Multidisciplinary Conference on Sustainable Development, University of Life Sciences ”King Mihai I”, 30-31 May 2024, Timișoara, Romania.
10. Ropciuc, S., Codină, G. G., Oroian, M. A., Leahu, A., Prisacaru, A. E., & Dranca, F., Wax from rice bran: from waste to the potential of utilization in muffins as a fat substitute, 32nd European Biomass Conference and Exhibition, 24-27 June 2024, Marseille, France.

Patent proposals:

1. Ropciuc, S., Codină, G. G., Dabija, A., Oroian, M. A., Brioșe funcționale îmbogățite în proteine și acizi grași polinesaturați și procedeu de obținere a acestora, număr de înregistrare OSIM A/00641, dată de înregistrare 31.10.2023
2. Ropciuc, S., Codină, G. G., Dabija, A., Oroian, M. A., Oleogeluri cu activitate biologică ridicată și procedeu de obținere a acestora, număr de înregistrare OSIM A/00642, dată de înregistrare 31.10.2023
3. Ropciuc, S., Codină, G. G., Dabija, A., Oroian, M. A., Biscuiți zaharoși îmbunătățiți nutrițional prin adaos de oleogeluri cu activitate biologică ridicată și procedeu de obținere a acestora, număr de înregistrare OSIM A/00643, dată de înregistrare 31.10.2023
4. Ropciuc, S., Codină, G. G., Dabija, A., Oroian, M. A., Chifle îmbogățite nutrițional și procedeu de obținere a acestora, număr de înregistrare OSIM A/00644, dată de înregistrare 31.10.2023
5. Ropciuc, S., Codină, G. G., Dabija, A., Oroian, M. A, Înghețată vegană pe bază de oleogel proteic și procedeu de obținere a acesteia, dată de înregistrare 21.06.2024