Sunflower Oil–Beeswax Oleogels and Bigels Enriched With Quercetin‐Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes

ABSTRACT This study evaluated sunflower oil–beeswax oleogels (OLGL) and bigels (BGL) as fat replacers in biscuits and introduced a phenolic‐enriched bigel (BGLX) using a quercetin‐rich onion extract. Converting the oleogel to a bigel softened the network and lowered thermal transitions (firmness: 4.37–3.77 N; melting point: 55.4°C–48.4°C for OLGL and BGL, respectively), with only minor, non‐significant additional softening in BGLX. Oil binding capacity decreased relative to OLGL (78.35%) in bigels (73.17% BGL; 72.57% BGLX). Phenolic enrichment increased antioxidant capacity in gels (TPC: 3.95–5.62 mg GAE/g; DPPH: 28.15%–39.73% from sunflower oil to BGLX, respectively) and raised thermal resistance (DSC Td: ~229°C to ~248°C for BGL and BGLX, respectively). In biscuits, structured lipids maintained processing functionality and increased moisture retention, with protein and ash unchanged. At Day 0, oxidative status was similar among structured‐lipid biscuits; during 90‐day ambient storage, peroxide growth was attenuated stepwise and remained within Codex limits (control 8.07 vs. BGLX 4.54 meq O 2 /kg). AFM/SEM showed smoother networks in OLGL and rougher, more complex features in bigels, consistent with dual‐phase structuring. Practically, bigels enable lower‐saturated‐fat bakery reformulation, and phenolic enrichment offers an additional, clean‐label route to oxidative stability without penalizing texture.