Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization.

ABSTRACT: Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey proteins were used as recipe ingredients to extend the product's shelf life by delaying staling phenomena and mold growth. In the experimental design, oleogel, emulsifier, and whey protein variables

SUBMITTER: Malvano F 

PROVIDER: S-EPMC9455797 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature