Foam-templated dual-network oleogels based on soybean protein isolate-κ-carrageenan and glycerol monostearate for partial cocoa butter replacement in a model chocolate.

Reducing saturated fat while preserving chocolate structure remains a key challenge in fat reformulation. This study developed soybean protein isolate (SPI)-κ-carrageenan (KC)-glycerol monostearate (GMS) dual-network oleogels for partial cocoa butter replacement in a model chocolate. SPI-KC foams prepared at pH 7.0 were lyophilized and infused with soybean oil containing GMS, forming an interconnected polymer-crystal network. The 2.0% SPI-0.6% KC template showed balanced foaming stability, porosity, oil absorption, and oil holding, while 9.0% GMS strengthened oleogel texture and oxidative stability. Replacing 50% cocoa butter reduced saturated fatty acids by >20% and increased unsaturated fatty acids by >25%. Compared with the cocoa-butter control, the oleogel model chocolate retained solid appearance, β(V)-dominant polymorphism, processable Casson parameters, and improved bloom resistance, although it had lower hardness and melting enthalpy. These results support SPI-KC-GMS oleogels as promising partial cocoa butter alternatives, while further refinement of texture, sensory properties, and industrial scalability is still required.