ArticleFoods (Basel, Switzerland)2022
Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed.
- Structuring sacha inchi oil into emulsion and emulgel systems for total fat replacement in cakes: From batter rheology to cake quality.Journal of the science of food and agriculture · 2026Article
- Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour.Foods (Basel, Switzerland) · 2026Article
- Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid Fat.Gels (Basel, Switzerland) · 2025Article
- A Review on Improving the Oxidative Stability of Pine Nut Oil in Extraction, Storage, and Encapsulation.Antioxidants (Basel, Switzerland) · 2025Review
- From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality.Foods (Basel, Switzerland) · 2025Article
- Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence.Current research in food science · 2025Article
- Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods.Journal of food science · 2024Article
- The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel's Formulation and Application in Food Products.Molecules (Basel, Switzerland) · 2024Article
- Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages.Gels (Basel, Switzerland) · 2024Article
- Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review.Food science and biotechnology · 2024Review
- Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.Gels (Basel, Switzerland) · 2024Article
- Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template.Gels (Basel, Switzerland) · 2024Article
- Optimization of Hazelnut Spread Based on Total or Partial Substitution of Palm Oil.Foods (Basel, Switzerland) · 2023Article
- Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.Gels (Basel, Switzerland) · 2023Review
- Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.Biomolecules · 2023Review
- Oleogels as a Fat Substitute in Food: A Current Review.Gels (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
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 were set as the ingredients that change in specific ranges, while hardness, porosity, water activity, and moistness were used to characterize the obtained formulations. The experimental data of each response were fitted through polynomial regression models with the aim of identifying the best plum cake formulation. The results revealed that the best mixture was the formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein. We stored the optimized plum cake for 3 months at room temperature and then checked for any hardness and moistness changes or mold spoilage.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.