Reducing saturated fat with oleogel/shortening blends in a baked product

MERT B., Demirkesen I.

FOOD CHEMISTRY, vol.199, pp.809-816, 2016 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 199
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodchem.2015.12.087
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.809-816
  • Keywords: Saturated fat, Shortening, Oleogel, Cookie, Rheology, Wax, Texture, Dough, SUGAR-SNAP COOKIES, CANDELILLA WAX, PHYSICAL-PROPERTIES, EDIBLE OLEOGELS, ORGANOGELS
  • Middle East Technical University Affiliated: Yes


Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends were evaluated in a cookie formulations. When the shortening was completely replaced with oleogel softer products were obtained compared to liquid oil, but they were harder than the shortening containing products. On the other hand, partial replacement of shortening with oleogels provided much more acceptable dough and cookie characteristics. Results suggest that gradual replacement of shortening with oleogels may be a suitable approach for reduction of saturated fat in short dough products. (C) 2015 Elsevier Ltd. All rights reserved.