# Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
## 1 Introduction  
Sausages are a popular food choice among the population of the Republic of Kazakhstan. However, the high-fat content, especially saturated fatty acids, in sausages is a growing concern for public health. The adverse health effects associated with the regular intake of these high-fat meat products have been linked to an increased risk of cardiovascular disease, obesity, and other chronic health conditions [1, 2]. Fats not only serve as an important energy source, but they also play a crucial role in determining the organoleptic and rheological properties of the final food product [3, 4]. The World Health Organization recommends limiting the intake of dietary fats to 15-30% of the total daily energy intake, while keeping saturated fat intake to no more than 10% and the remaining portion consisting of mono- and polyunsaturated fatty acids [5]. Given that diet is one of the key determinants of lifespan, the number of people who adhere to healthy eating practices and follow WHO's guidelines continues to increase annually [6]. Currently, there is an increasing demand for processed meat products. Among the most popular processed meat products that are in demand by the population are semi-smoked sausages, which are distinguished by their high quality, spicy taste, and extended shelf life. However, they may contain up to 30% animal fats in their composition [7]. Animal fat has been linked to several negative health effects, including an increased risk of heart disease, obesity, and certain types of cancer. Meat products high in animal fat are alsoassociated with high levels of saturated and trans fats, which can raise cholesterol levels in the blood and increase the risk of heart disease [8]. In addition, animal fat can be high in calories and can contribute to weight gain when consumed in excess. As a result, many consumers are seeking alternative sources of fat in meat products, such as plant-based oils and fats, as well as structured oil gels, to help reduce the negative impact of animal fat on their health [9; 10]. Numerous studies have been conducted on reducing the fat content in sausages. One of the methods involves the partial replacement of animal fats with vegetable oils, which reduces the amount of saturated fatty acids and increases the content of polyunsaturated fatty acids [11; 12]. However, there are disadvantages of direct enrichment with vegetable oils that cause organoleptic and technological problems with the texture of the finished meat product [13]. Recently, one of the new and promising methods for reducing saturated fats in meat products is the use of deogels [14; 15; 16]. Oleogels are derived from various vegetable oils (such as sunflower, corn oil, etc.) [17; 18] with different structurants to give them the necessary textural characteristics (hardness) and desired organoleptic properties in combination with a healthy fatty acid profile [19; 20]. A large number of structurants have been studied for their ability to structure oils, including monoglycerides [21], waxes [22], phytosterols [23], a mixture of wax, \(\beta\)-sitosterol, and \(\gamma\)-oryzanol [24], ethyl cellulose [25], a mixture of monoglycerides and phytosterols [26; 27], and a mixture of monoglycerides and waxes [28; 29]. Structured oleogels containing a mixture of monoglycerides and wax form crystalline networks in the form of plates and small needles, which give them improved textural properties and strong bonds to retain the oil in the crystalline network, facilitating their use in meat products [30; 31]. Research on the impact of deogels on various properties of meat products is ongoing and highly relevant. In particular, studies have been conducted on the replacement of natural fats with deogels in bologna sausages [32], Frankfurt sausages [33], beef sausages [34; 35], and other meat products. Beeswax is a common ingredient in the production of deogels. Beeswax can be used in deogels as a structuring agent because it has the ability to solidify oils at room temperature and create a smooth, creamy texture [36; 37].