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<p>The use of oleogels as a semi-solid material made by structuring liquid oils is gaining importance for the development of mozzarella cheese analog (MCA). In the present study, soybean oil was structured into oleogels with varying yellow beeswax concentrations and evaluated as a solid fat alternative for low-saturated-fat MCA. The MCA treatments included T0 (MCA with common shortening), T1 (MCA with 4% beeswax-oleogel), T2 (MCA with 8% beeswax-oleogel), and T3 (MCA with 12% beeswax-oleogel). Soybean oil and beeswax oleogels showed reduced sensitivity to temperature changes compared with common shortening. Replacement of shortening with beeswax oleogels resulted in cheese samples with harder and more cohesive textures. Moisture content significantly varied across MCA treatments (<i>p</i> &lt; 0.05), increasing with oleogel concentration: the control sample (T0) had 53.00%, while T3 had 57.32%. Microscopic analysis revealed that oleogel-based cheese displayed dense droplet aggregation similar to that of the control, with increased beeswax content enhancing droplet density and crystal network formation. Textural analysis revealed no significant differences in adhesiveness, springiness, or cohesiveness. However, the hardness values were significantly different (<i>p</i> &lt; 0.05), increasing from 7.09 (T0) to 9.97 (T3) indicating the MCA’s structural integrity and performance in food applications. Fracturability also showed a significant difference (<i>p</i> &lt; 0.05), with T0 at 6.89 and T3 at 9.50. The saturated fatty acid/unsaturated fatty acid ratio significantly decreased across all treatments (<i>p</i> &lt; 0.05), with T1 at 0.0122 and T3 at 0.0289, compared to 0.79 (T0). The saturated fatty acid concentrations decreased significantly in the oleogels indicating potential health benefits, especially reduced risks of heart disease. Meltability slightly decreased from 83.75&#xa0;mm in the control (T0) to 81.23&#xa0;mm in the 4% oleogel sample (T1), indicating better product stability. Similarly, stretchability also decreased with increasing beeswax concentration in the oleogel. The L* values increased significantly (<i>p</i> &lt; 0.05) with oleogel, indicating a lighter appearance, while the a* values remained consistent. The b* values increased with increasing oleogel concentration. This research provides insights into the possible uses of oleogels, a milk fat substitute with useful characteristics, in the production of mozzarella cheese.</p> Graphical Abstract <p></p>

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Characterization of mozzarella cheese analogue with reduced saturated fats using soybean oil and beeswax oleogels

  • 期刊论文

  • 发表日期：

    2026年1月8日

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  • Zoha Ali,
  • Farzana Siddique,
  • Muhmmad Arshad,
  • Atif Liaqat,
  • Muhammad Bilal,
  • Mehwish Zerlasht,
  • Rizwan Arshad,
  • Nida Firdous,
  • Mahrukh Fatima,
  • Ashiq Hussain

摘要

The use of oleogels as a semi-solid material made by structuring liquid oils is gaining importance for the development of mozzarella cheese analog (MCA). In the present study, soybean oil was structured into oleogels with varying yellow beeswax concentrations and evaluated as a solid fat alternative for low-saturated-fat MCA. The MCA treatments included T0 (MCA with common shortening), T1 (MCA with 4% beeswax-oleogel), T2 (MCA with 8% beeswax-oleogel), and T3 (MCA with 12% beeswax-oleogel). Soybean oil and beeswax oleogels showed reduced sensitivity to temperature changes compared with common shortening. Replacement of shortening with beeswax oleogels resulted in cheese samples with harder and more cohesive textures. Moisture content significantly varied across MCA treatments (p < 0.05), increasing with oleogel concentration: the control sample (T0) had 53.00%, while T3 had 57.32%. Microscopic analysis revealed that oleogel-based cheese displayed dense droplet aggregation similar to that of the control, with increased beeswax content enhancing droplet density and crystal network formation. Textural analysis revealed no significant differences in adhesiveness, springiness, or cohesiveness. However, the hardness values were significantly different (p < 0.05), increasing from 7.09 (T0) to 9.97 (T3) indicating the MCA’s structural integrity and performance in food applications. Fracturability also showed a significant difference (p < 0.05), with T0 at 6.89 and T3 at 9.50. The saturated fatty acid/unsaturated fatty acid ratio significantly decreased across all treatments (p < 0.05), with T1 at 0.0122 and T3 at 0.0289, compared to 0.79 (T0). The saturated fatty acid concentrations decreased significantly in the oleogels indicating potential health benefits, especially reduced risks of heart disease. Meltability slightly decreased from 83.75 mm in the control (T0) to 81.23 mm in the 4% oleogel sample (T1), indicating better product stability. Similarly, stretchability also decreased with increasing beeswax concentration in the oleogel. The L* values increased significantly (p < 0.05) with oleogel, indicating a lighter appearance, while the a* values remained consistent. The b* values increased with increasing oleogel concentration. This research provides insights into the possible uses of oleogels, a milk fat substitute with useful characteristics, in the production of mozzarella cheese.

Graphical Abstract