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Evaluation of Canola Oil Oleogels With Candelilla Wax as an Alternative to Shortening in Baked Goods

Evaluation of Canola Oil Oleogels With Candelilla Wax as an Alternative to Shortening in Baked Goods

Areum Jang, Woosung Bae, Hong-Sik Hwang, Hyeon Gyu Lee, Suyong Lee

Food Chem. 2015 Nov 15;187:525-9.

PMID: 25977059

Abstract:

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP8006448	Candelilla wax		8006-44-8	Price

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