Development and Textural Property Regulation of Pickering Type Bigel‐Based Low‐Fat Spread

ABSTRACT Enhancing textural properties through structural design is a significant direction in food science. This study focused on the development and functionality of Pickering type bigel‐based low‐fat spreads, using whey protein microparticles (WPM) as interfacial stabilizer. Pickering type bigels‐based low‐fat spreads were characterized using fluorescence microscopy, rheological analysis, friction properties, and sensory evaluations. The formulated fat mimetic could be spread on a sandwich with acceptable spreadable character, suggesting the successful preparation of bigel‐based spread. Results demonstrated that lower WPM content (1.0%∼4.0%) led to lower initial G ′, G ″, yield stress, shear viscosity, and higher spreadability of bigels‐based spreads. Whereas Pickering bigel‐based low‐fat spread with the highest WPM concentration (8.0%) exhibited the highest visual viscosity and stiffness with the lowest initial release amount of salt iron. The kinetics of salt release showed that the highest WPM concentration resulted in a burst release while proper WPM content (2.0% and 4.0%) triggered sustained release of salt from the bigel‐based spread. Moreover, low‐fat spreads stabilized by the highest WPM concentration achieved the best spreadability and lubrication sensation. Principal component analysis (PCA) and correlation analysis indicated that the coefficient of friction at 50 mm/s was an indicative of spreadability, while the coefficient of friction at 3 mm/s provided insights into visual stickiness, yield strain, and salt ion release from the bigel. This study enhances our understanding of how Pickering bigels can be engineered to adjust the quality of low‐fat spreads, paving the way for the development of low‐fat spreads with tunable sensory attributes.