Safflower oil‐based oleogels were produced from beeswax and rice bran wax. Oleogels demonstrated higher oxidative stability than shortening at the cooking temperature. Peroxide values in shortening, rice bran wax oleogels, and beeswax oleogels samples were found in the range of 4.8–27.76, 13.21–20.45 and 4.30–7.72 meqO2kg−1 oil. Following oleogelation, there was no significant change in fatty acid composition of safflower oil. In addition, after baking process, the changes in the major fatty acids were not determined to be significant. Solid fat content ratios (carried out at 35°C) of rice bran wax oleogels, in beeswax oleogels and in shortening samples were defined in the range of 4.10%–7.70%, 0.80%–5.00%, and 9.61%, respectively. The highest oil binding capacity was revealed in beeswax oleogels with 99.93%–99.98%. The shortest crystallization time was determined as 3 min in oleogel containing 10% rice bran wax. Cakes consisted of oleogel were acceptable in terms of texture and sensory properties compared to cake produced with shortening. Sensory results revealed that some cakes produced with oleogels were found to be more acceptable as compared with control group samples. In this respect, oleogels produced with safflower oil‐based beeswax and rice bran wax could be used instead of commercial solid fat widely used in the cake industry.

In this study, oleogels based on safflower oil were produced from beeswax and rice bran wax at different ratios. It was aimed to produce cakes with high level of unsaturated fatty acids by using these oleogels as a shortening replacer. The characterization and oxidative stability of oleogels were investigated. Oil binding capacity (OBC), solid fat content (SFC) and crystallization time (CT) were determined in oleogels. Moisture content, pH, texture and sensory analysis were performed in the cakes. In addition, fatty acid composition, free fatty acidity, peroxide value, conjugated diene-triene and 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl analyzes were performed pre- and post-cooking in oleogels and shortening. SFC increased as gelator concentration increased. Beeswax showed the highest OBC. The shortest CT was determined in rice bran wax. No changes were observed in the fatty acid composition of safflower oil following oleogelation. The change in major fatty acids post-cooking was also not significant. Cakes made with oleogel were acceptable in terms of texture and sensory properties compared to cake produced using shortening. Sensory results showed that some cakes produced with oleogels more acceptable than control. This study revealed that oleogels produced with safflower oil-based beeswax and rice bran wax with high unsaturated fatty acid content can be used in cakes rather than commercial shortening.

In this study, safflower oil oleogels were made using propolis wax and carnauba wax in three different concentrations each, and their effectiveness as a fat substitute in cake was evaluated afterward. Oleogels' oxidative stability and characterization were looked into. In oleogels, the oil binding capacity, solid fat content, and crystallization time were all assessed. The cakes underwent an examination for moisture content, texture, and sensory evaluation. Additionally, analyses of fatty acid composition, free fatty acidity, oxidative stability (peroxide value, conjugated diene‐triene), 3‐monochloropropane‐1,2‐diol (3‐MCPD), and glycidyl were carried out both before and after baking in oleogels and shortening. Several of the physical, textural, and sensory qualities of the oleogel‐based cakes were acceptable when compared to those of the shortening‐based cakes. The general acceptability of cakes made with carnauba wax was very high and almost under control. The acceptability of cakes made with propolis wax oleogels was lower than this. The study of these criteria has shown that safflower oil‐based carnauba and propolis wax oleogels can be utilized to produce high‐quality, healthful cakes with a high amount of unsaturated fatty acids.Practical Applications: To replace fat phases in cake products high in saturated fatty acids and to enhance the fatty acid profile of the cakes, safflower oil‐based oleogels with propolis wax and carnauba wax are a very good option. The results obtained provide useful information for the production of high‐quality cakes with higher unsaturated fatty acid content, recommended for a healthier diet, with these oleogels containing different concentrations of oleogelator.