Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat

Abstract

The binary blends of candelilla wax (CDW) and glycerol monostearate (GMS) at varying ratios were utilized to prepare canola oil oleogels whose feasibility as a shortening replacer in filling creams was evaluated. The blending ratio of 60:40 (CDW-60:GMS-40) generated oleogels with the highest hardness and the lowest melting temperature. The replacement of shortening with CDW-60:GMS-40 oleogel produced filling creams with textural properties similar to those of the shortening one. These textural properties could alleviate the oil separation from the filling creams. The level of saturated fatty acids in the filling creams prepared with oleogels was distinctly reduced from 36.17% to 10.30%. The tomographic analysis demonstrated that the filling creams prepared with 100% GMS oleogel (CDW-0:GMS-100) exhibited a better aerated structure than those with CDW-60:GMS-40 oleogel, implying that the proportions of GMS in the oleogels positively contributed to the aerated structure of the filling creams. The morphological properties of the filling creams were linearly correlated with the specific gravity (Pearson correlation coefficients >0.98) and seemed to be affected primarily by the level of saturated fatty acids (specifically, stearic and palmitic acids) of the oleogels.