Wax based oleogels and their application in sponge cakes

Wettlaufer, Till; Flöter, Eckhard

doi:10.1039/d2fo00563h

Cited by 24 publications

(14 citation statements)

References 39 publications

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“…The G 00 value peaked in the 10% RBW oleogel, surpassing 10 4 Pa at an angular frequency of approximately 10 5 rad s À1 . A similar study conducted by Wettlaufer & Fl öter (2022) indicated that a canola oil blend with 10% RBW produced a gel-like system, with a slight shift towards higher yield strain. Another study by Thomas et al (2023), employing virgin coconut oil with a stearic acid (SA) oleogelator, showed that a 10% stearic acid G 0 value remained nearly unchanged during the frequency sweep, suggesting a more steady oleogel structure compared to those with 6% and 8% SA.…”

Section: Rheological Analysismentioning

confidence: 53%

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

Ramadhan,

Krisnawan,

Firdaos

et al. 2023

Int J of Food Sci Tech

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SummaryThe presence of trans fatty acid in food is often reduced through the use of fat replacers or oleogel technology. However, these alternatives typically encounter a scarcity of resources, specifically vegetable oil, which serves as the primary raw material. In fact, oil derived from marine, particularly fish oil by‐products, can be valorised as a colloidal architecture. Therefore, this study aims to assess the optimal type of oleogelator by applying different concentrations of beeswax (BW) and rice bran wax (RBW) in the generating of oleogel based on fish oil by‐product. Oleogel thermogram showed a shift in the melting point with increasing temperatures for concentrations of 5%, 10% and 15%. Oleogel containing 15% BW and 5% BW had the highest (99.27 ± 0.55%) and lowest (78.20 ± 2.54%) oil binding capacity, respectively. The rheology evaluation showed dynamic shifts in oleogel system as the type and concentration of oleogelator were altered, underscoring the importance of G′ and G″. The use of a 10% oleogelator generated preferable results for both BW and RBW in terms of melting point, OBC, viscous behaviour and appearance of oleogel. Furthermore, this selected oleogel strategy exhibited similar textural properties to commercial margarine when used in a sponge cake as the food model system.

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Section: Rheological Analysismentioning

confidence: 53%

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

Ramadhan,

Krisnawan,

Firdaos

et al. 2023

Int J of Food Sci Tech

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“…However, due to the desired characteristics for each type of product, the reduction of solid fat cannot be applied only by replacing it with liquid oil, as shown by several articles selected in this review, which experimentally compared the traditional product with a sample of the same product, of lipid phase replaced by oil [ 42 ]. An example is the fact that many sensory properties of food (spreadability, consistency, firmness) depend on the TAG crystal network; however, in the case of oleogels, there is some difficulty in predicting the type of structure of the structuring agents’ crystals and how they will behave in the different proportions and conditions in the oleogels [ 43 ].…”

Section: Lipids In the Food Industrymentioning

confidence: 99%

“…The best oleogel for oil immobilization was the SFW:BEW combination, which produced migration rates that fell in the middle of those of canola oil and palm oil. Sensory studies showed few differences between the various sponge cakes, except for the overall preference, where the oleogel-based sponge cakes outperformed those made with canola or palm oil [ 43 ].…”

Section: Application Of Oleogel In the Food Industrymentioning

confidence: 99%

Oleogels as a Fat Substitute in Food: A Current Review

Silva

Ferdaus

Foguel

et al. 2023

Gels

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Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.

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“…Butter or shortening, which are solid fats, might improve the cake's ability to maintain its shape and give it a softer crumb. [ 4 ] Special or nonsolid shortenings are utilized for cakes in specific applications. [ 5,6 ] However, the majority of cakes in the baking sector use plastic shortenings, which are the most popular form.…”

Section: Introductionmentioning

confidence: 99%

Propolis and carnauba wax‐based safflower oil oleogels as fat substitutes in cakes: Production, oxidative stability, and characterization

Baştürk

Badem

Ceylan

2023

Euro J Lipid Sci & Tech

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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.

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Wax based oleogels and their application in sponge cakes

Abstract: The functionalities of wax-based oleogels in sponge cakes, a product with a high potential of substitution (fat-rich product) was investigated.

Cited by 24 publications

References 39 publications

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

Oleogels as a Fat Substitute in Food: A Current Review

Propolis and carnauba wax‐based safflower oil oleogels as fat substitutes in cakes: Production, oxidative stability, and characterization

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