Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation

Abstract

AbstractBACKGROUNDShortening is used widely in cookie preparation to improve quality and texture. However, large amounts of saturated and trans fatty acids present in shortening have adverse effects on human health, and much effort has been made to reduce the use of shortening. The use of oleogels might be a suitable alternative. In this study, the oleogels of high oleic sunflower oil with beeswax (BW), BW‐glyceryl monopalmitate (BW‐GMP), and BW‐Span80 (BW‐S80) were prepared and their suitability to replace shortening in cookie preparation was evaluated.RESULTSThe solid fat content of BW, BW‐GMP, and BW‐S80 oleogels was significantly lower than that of commercial shortening when the temperature was not higher than 35 °C. However, the oil‐binding capacity of these oleogels was almost similar to that of shortening. The crystals in the shortening and oleogels were β’ form mainly; however, the morphology of crystal aggregates in these oleogels was different from that of shortening. The textural and rheological properties of doughs prepared with the oleogels were similar, and clearly different from those of dough with commercial shortening. The breaking strengths of cookies made with oleogels were lower than that of cookies prepared with shortening. However, cookies containing BW‐GMP and BW‐S80 oleogels were similar in density and color to those prepared with shortening.CONCLUSIONThe textural properties and color of cookies with BW‐GMP and BW‐S80 oleogels were very similar to those of the cookies containing commercial shortening. The BW‐GMP and BW‐S80 oleogels could act as alternatives to shortening in the preparation of cookies. © 2023 Society of Chemical Industry.