Emulsion‐Templated Soy Protein Isolate–Polysaccharide Oleogels: Preparation, Properties, and Application as Fat Substitutes in Sponge Cakes

ABSTRACT Oleogel is a promising strategy to reduce trans and saturated fatty acids in solid fats. This study prepared composite oleogels using soy protein isolate (SPI) as the emulsifier and five polysaccharides including xanthan gum (XG), carboxymethyl cellulose (CMC), flaxseed gum (FG), locust bean gum (LBG), and konjac glucomannan (KGM) as thickeners. The SPI–XG oleogel formed a dense and stable three‐dimensional network, with an oil loss rate below 10% and a hardness of 3696.85 ± 235.26 N, accompanied by superior gumminess and chewiness. When used to replace margarine in sponge cakes, the corresponding batter had a specific gravity of 0.52 ± 0.01, and the finished cake achieved a specific volume of 3.22 ± 0.27. Compared with cakes made with corn oil (batter specific gravity 0.57 ± 0.02, specific volume 2.88 ± 0.09), soy protein SPI–XG oleogel‐based sponge cakes exhibited better comprehensive properties and fully met commercial quality requirements. This work provides solid theoretical and practical references for the development and application of biopolymer‐based oleogels as healthy fat substitutes in baked foods.