ArticleGels (Basel, Switzerland)2022
Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels.
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends.Gels (Basel, Switzerland) · 2026Article
- Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products.Food science & nutrition · 2026Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Article
- Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.Gels (Basel, Switzerland) · 2025Article
- Bigels containing different wax-based oleogels as laminating fat replacers in croissants.Current research in food science · 2025Article
- Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies.Food chemistry: X · 2024Article
- Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review.Food science and biotechnology · 2024Review
- Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.Foods (Basel, Switzerland) · 2023Article
- Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties.Gels (Basel, Switzerland) · 2023Article
- Plant-based foods as meat and fat substitutes.Food science & nutrition · 2023Review
- Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application.Gels (Basel, Switzerland) · 2023Review
- Stabilization of Rice Bran: A Review.Foods (Basel, Switzerland) · 2023Review
- Oleogels as a Fat Substitute in Food: A Current Review.Gels (Basel, Switzerland) · 2023Review
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Authors and funding
6 authors.
Funding
Abstract
Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and the results based on their physicochemical properties and crystal structures at critical concentrations, 6 wt.%, 8 wt.%, and 10 wt.%, were determined to further investigate the oleogels as a shortening substitute in cookie recipes. Oleogel has a smooth, spreadable β' crystal shape which creates excellent sensory properties and improves the texture, but also has some economic benefits. A comparison between the oleogels formed at critical concentrations and those with improved mass fractions was performed in several analyses such as PLM and texture, and the oleogels with higher mass fractions had a greater hardness and stickiness and denser crystal structures. This study was used to optimize the cookie recipe by partially replacing shortening with oleogel and preparing the cookies according to the 0:1, 3:7, 1:1, 7:3, 1:0 oleogel shortening mixture, respectively. Based on the results of the textural analysis, a colorimetric and sensory evaluation of the optimized formulation of oleogels in cookies, it was evident that BW and RBW oleogels have more potential to replace shortening in cookies than CDW and CRW oleogels. In particular, oleogels with a concentration of 6 wt.% RBW (RBW-6) and at a 7:3 (oleogel:shortening) shortening replacement exhibited a hardness and crispness of 15.75 N and 97.73 g, respectively, with an L* value of 66.66 and a sensory score of 22.32 ± 0.09. The value for the color perception difference (dE) between the cookies and the control group was -3.73, which allowed us to obtain a good product with a quality and characteristics similar to shortening. This supports the feasibility of new solid fats to replace traditional plastic fats in baked goods.
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