Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

• Published in: Food chemistry 2015-11, Vol.187, p.525-529
• Main Authors: Jang, Areum, Bae, Woosung, Hwang, Hong-Sik, Lee, Hyeon Gyu, Lee, Suyong
• Format: Article
• Language: English
• Subjects: Candelilla wax; Canola Oil; Cookie; Cooking; Euphorbia - chemistry; Fat Substitutes - chemistry; Fatty Acids, Monounsaturated - chemistry; Oleogel; Organic Chemicals - chemistry; Plant Extracts - chemistry; Shortening; Temperature; Viscosity; Waxes - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.04.110

•Incorporation of candelilla wax to canola oil produced oleogels with solid-like properties.•Canola oil oleogels with candelilla wax were tested as an alternative to shortening.•Oleogel viscosity was more sensitive to temperature change, compared to shortening.•Use of oleogels for shortening produced cookies rich in unsaturated fatty acid (≈92%).•Oleogel cookies showed desirable spreadability and soft eating characteristics. The oleogels of canola oil with candelilla wax were prepared and utilized as a shortening replacer to produce cookies with a high level of unsaturated fatty acids. The incorporation of candelilla wax (3% and 6% by weight) to canola oil produced the oleogels with solid-like properties. The firmness of the oleogels was lower than that of the shortening at room temperature. A more rapid change in the viscosity with temperature was observed with increasing levels of candelilla wax in the steady shear measurements. The replacement of shortening with oleogels in the cookie formulation reduced both viscoelastic parameters (G′ and G″) of the cookie doughs. The level of unsaturated fatty acids in the oleogel cookies was distinctly increased up to around 92%, compared to the shortening cookies (47.2%). The cookies with the oleogels showed desirable spreadable property and the replacement of shortening with the oleogels produced cookies with soft eating characteristics.