ArticleFood chemistry: X2024
Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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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.
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Who cites it
8 citing papers in PubMed.
- Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies.Foods (Basel, Switzerland) · 2026Article
- Oleogels Based on a Vegetable Oil Blend Structured by a Binary Beeswax-Monoglyceride System.Foods (Basel, Switzerland) · 2026Article
- Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax.Gels (Basel, Switzerland) · 2025Article
- Emulgels as Fat-Replacing Systems in Biscuits Developed with Ternary Mixtures of Pea and Soy Protein Isolates and Gums.Gels (Basel, Switzerland) · 2025Article
- Phytosterol-γ-Oryzanol-Glycerol Monostearate Composite Gelators for Palm Stearin/Linseed Oil Oleogel-Based Margarine: Nutrient Enrichment, Textural Modulation, and Commercial Product Mimicry.Foods (Basel, Switzerland) · 2025Article
- Crystallization Kinetics of Oleogels Prepared with Essential Oils from Thirteen Spices.Foods (Basel, Switzerland) · 2025Article
- Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.Gels (Basel, Switzerland) · 2025Article
- Oleogel Systems for Chocolate Production: A Systematic Review.Gels (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of oleogel, including peroxide value, iodine value, saponification value, fatty acid, rheological parameters and firmness. Different percentages of oleogel, ranging from 0% to 75%, were used to substitute margarine in cookies. The cookies' quality was evaluated using proximate analysis, color analysis, texture analysis, calorific value, and sensory analysis. The study yielded substantial results by finding the ideal margarine-to-oleogel mix ratio, allowing for the manufacturing of high-quality cookies with a greater degree of unsaturation. Cookies with oleogel showed higher levels of unsaturation and better properties, making them the preferred option among consumers.
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Registered trials
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