Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread

The objective of this study was to evaluate the effectiveness of functional blended oil-based oleogels as a substitute for structured oils in chocolate spreads. The blended oil consisted of rice bran oil, camellia oleifera seed oil, and perilla seed oil at a weight ratio of 80 g:10 g: 10 g, with 2 g of fish oil added per 100 g of the blend. Oleogels were then prepared from the blended oil using various oleogelators, including monoglyceride, policosanol and rice bran wax. The physicochemical properties and lipid quality indices of selected blended oil-based oleogels (OG) and oleogel chocolate spreads (OG-CS) were determined. The firmness of all oleogel samples was in the range of 0.12–1.25 N and the spreadability was in the range of 0.29–4.30 N.s. Monoglyceride oleogel had significantly higher levels of firmness and spreadability than policosanol and rice bran wax oleogels. The peroxide value of all OG-CS samples increased only slightly during storage at 6–7 ◦C for 60 days. Therefore, blended oil-based oleogels can be used as novel structured oil alternatives in chocolate spread.