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

Abstract In this study, safflower oil oleogels were made using propolis wax and carnauba in three different concentrations each, their effectiveness as a fat substitute cake was evaluated afterward. Oleogels' oxidative stability characterization looked into. oleogels, the binding capacity, solid content, crystallization time all assessed. The cakes underwent an examination for moisture texture, sensory evaluation. Additionally, analyses of fatty acid composition, free acidity, (peroxide value, conjugated diene‐triene), 3‐monochloropropane‐1,2‐diol (3‐MCPD), glycidyl carried out both before after baking shortening. Several physical, textural, qualities oleogel‐based acceptable when compared to those shortening‐based cakes. general acceptability with very high almost under control. lower than this. study these criteria has shown that oil‐based can be utilized produce high‐quality, healthful amount unsaturated acids. Practical Applications : To replace phases products saturated acids enhance profile cakes, are good option. results obtained provide useful information production high‐quality higher recommended healthier diet, containing oleogelator.