Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Abstract

In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition instead of shortening. For this aim, five different oleogels were produced using different percentages of high oleic sunflower oil, cotton seed oil, and blend fat and they were used in the cake formulation instead of shortening. Some physicochemical properties of oleogels (solid fat content and fatty acid composition) were determined. Specific volume, color, textural, and sensory properties of cakes containing prepared oleogel were also analyzed and compared to those of control sample. In addition, rheological properties of the batters were also determined. Color properties of the oleogel‐containing cakes were found to be very similar to those of control sample. Oleogel formulation significantly affected the textural characteristics. Sensory scores showed that cakes including oleogels were found to be consumable level and the most acceptable sample was detected as the one including oleogel which was produced from high oleic acid sunflower oil and cotton seed oil at equal amounts (50/50). The results indicated that oleogels could be used in the formulation of cakes as a shortening replacer; thus, it might be possible to produce cakes rich in unsaturated fatty acids and cakes with lower calorie value, which is important for consumer acceptability of the products. Practical application Oleogels are novel system produced by solidifying liquid oils by using oleogelators and have great potential for food industry. Using oleogels in food formulations allows to manufacture products that contain low amount of saturated fatty acid, which protect human health, especially against cardiovascular diseases. Moreover, oleogels have been used in different food formulations such as cookies, meat products and cheese etc. In the present research, water based‐wax oleogels were used in the cake formulation instead of shortening and, findings showed that wax oleogels had not any reverse effect on the quality of food product. Also, due to low saturated fatty acid content of oleogels, many healthy food products could be produced using oleogels. On the other hand, as manufacturing process of oleogels is not that difficult, large amount of production could be easily achieved.

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

“…Then, the obtained mixtures with different monostearin concentrations (4, 6, 8, 10, and 12%, w/w) were stored in an incubator at 4 or 20°C for 12 hr, respectively. The lowest concentration of monostearin for forming the oleogels was determined by the invention vial method (Pehlivanoglu et al, ). The physicochemical properties of the oleogels were characterized using the following techniques.…”

Oleogels in Food: A Review of Current and Potential Applications

“…Cake batters are oil-in-water emulsions, the continuous aqueous phase containing dissolved or dispersed non-fat ingredients (flour, sugar, salt, yeast, and milk powder). For the aim of lowering the caloric value and the fat content of the cakes, watery oleogels were prepared-a reduction of saturated fatty acid contents and an increase in unsaturated fatty acids being obtained [72]. Oleic sunflower oil, cottonseed oil, and fat blend were gelled with 5% carnauba wax, water-free oleogels, as well as watery oleogels (emulsified) being prepared.…”

“…Some physicochemical properties of oleogels, the rheological properties of the batters and the volume, structure, appearance, color, and sensory properties of cakes containing oleogel were also analyzed and compared to a reference. The sensorial analysis indicated that the panel considered the oleogel cakes acceptable, while the most preferred were the cakes containing oleogel of high oleic acid sunflower oil and cottonseed oil in equal amounts [72].…”

Fat Replacers in Baked Food Products

“…Oleogels are products of solidifying vegetable oils using natural wax esters [56,57,58,59]. The oleogelation process forms waxy crystal structure which hold liquid oil within a solid matrix, which allows the use of liquid vegetable oils in place of shortening.…”