Chocolate spread, as a high-fat product, is a candidate for reformulation due to health concerns associated with its high saturated fat content. The used fat significantly influences the sensory attributes, texture, spreadability, and stability properties of spreads. This study introduces a novel bigel-based fat replacer, developed from walnut oil, rice bran wax (oleogel phase), and guar gum (hydrogel phase), to replace palm oil in low-fat chocolate spread formulations. Low-fat spread formulations were developed using 25, 50, 75, and 100% bigel replacement with palm oil. This study investigated the physicochemical properties (oxidative stability, oil binding capacity, spreadability, texture, and color), sensory evaluation, and consumer test of the developed spread. The results demonstrated that the incorporation of bigel in the spread resulted in higher oxidative stability (6.32 meq/kg) and better oil binding capacity (99.91%). The spread containing higher content of bigel showed lower hardness and higher cohesiveness and adhesiveness. The samples containing 25% bigel had spreadability and firmness close to the control sample containing 100% palm oil. The substitution of bigel led to higher brightness values in spreads. The spreads with 75% bigel were evaluated as the most accepted sensory characteristics regarding creamy texture and flavor. Overall, the results indicate that the developed bigel-based replacer successfully mimics the rheological and sensory properties of traditional fat and could be recommended for use in the formulation of low-fat chocolate spread.

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