ArticleFood science & nutrition2025
Studying Several Properties of Emulgel Based on κ-Carrageenan and Its Incorporation as Shortening Material in Cookies.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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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Who cites it
1 citing paper in PubMed.
- Studying Several Properties of Emulgel Based on κ-Carrageenan and Its Incorporation as Shortening Material in Cookies.Food science & nutrition · 2025Article
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3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Using liquid oils rich in unsaturated fats is a healthier alternative to saturated fats like shortening; however, their high unsaturation can impair texture and oxidative stability in baked goods. Structuring these oils into gel-like emulgels helps overcome these limitations. In this study, κ-carrageenan emulgels containing 30% sunflower oil and different κ-carrageenan levels (0.50%, 1.00%, and 1.50%) were formulated and evaluated for their textural, rheological, and other properties. The 1.50% κ-carrageenan emulgel showed higher hardness (3.25 N) but lower springiness (2.76 mm) than the 1.00% emulgel (1.44 N, 3.14 mm), indicating an inverse hardness-springiness relationship. Dynamic rheology showed that the 1.50% emulgel had an earlier crossover at 14.6% strain, indicating higher brittleness than the 1.00% emulgel (61.8%). The 0.50% emulgel lacked sufficient strength, while the 1.50% was too firm for cookie batter. Therefore, the 1.00% formulation was selected for testing as a 50% and 100% shortening replacement in cookies. Cookies were prepared and compared with controls made with 100% shortening or liquid oil, evaluating properties such as texture and peroxide levels. Cookies with 50% and 100% emulgel substitution showed 30% and 50% reductions in fat content, respectively, compared to controls. During one month of storage, cookies with 100% emulgel exhibited a substantial increase in hardness (from 12.88 N to 30.70 N), while those with 50% emulgel maintained stable hardness. Cookies containing emulgel exhibited greater oxidative stability than the control throughout storage. Overall, the 50% emulgel replacement yielded the most favorable results, highlighting its potential as a shortening substitute in cookies.
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