.png)
2025 AOCS Annual Meeting & Expo.
Featured Session
Mary-Ann Chen (she/her/hers)
Graduate Student Researcher
University of California, Davis
Davis, CA, United States
Lei Ji
Research Scientist
Arla Foods, Denmark
Jasmin S. Yang (she/her/hers)
PhD Candidate
University of California, Davis
Davis, CA, United States
Andrea J. Tam, PhD
R&D Senior Food Scientist
Pepsico
Davis, CA, United States
.jpg "Juliana M. L. N. de Moura Bell (she/her/hers) photo")
Juliana M. L. N. de Moura Bell (she/her/hers)
Associate Professor
University of California, Davis
Davis, California, United States
Andrew J. Gravelle
Assistant Professor
University of California, Davis
Davis, California, United States
As demand grows for sustainable animal product alternatives, there is a need for ingredients that mimic animal fats and replace unhealthy tropical oils in plant-based foods. Lentils, an affordable, sustainable, and protein-rich crop, are underused in this field. This study explored the potential of lentil protein for creating fat mimetics in plant-based foods. Lentil protein concentrate and isolate were extracted with eco-friendly methods and prepared in combination with xanthan gum into freeze-dried foams. These foams were then used to absorb and structure canola oil into semi-solid gels, called oleogels. Texture analysis, oil binding tests, microscopy, and rheological analysis showed that protein composition affects oleogel quality. Lentil protein isolate created looser, more brittle gels, while concentrate formed denser, gummier, more cohesive gels. Neither oleogel type melted when heated to 100°C, but both stiffened after cooling. This research suggests that lentil protein-based oleogels could replace unsustainable fats in plant-based products, offering healthier and more eco-friendly options without compromising taste. With further study, extraction and processing strategies can be designed to optimize these gels for different food uses.