Wax based oleogels and their application in sponge cakes

dc.contributor.authorWettlaufer, Till
dc.contributor.authorFlöter, Eckhard
dc.date.accessioned2022-12-30T13:08:06Z
dc.date.available2022-12-30T13:08:06Z
dc.date.issued2022-08-16
dc.description.abstractThe use of high amounts of saturated fatty acids mainly obtained from tropical fats and oils gains increasing rejection from consumers. Use of liquid plant based oils, however, does not deliver necessary functionalities. In this contribution, sunflower-(SFW), bees-wax (BW), ricebran wax (RBW) and a BW–wax mixture (BW : SFWh) were investigated as a potential alternative fat phase in low-density bakery products. Since the food product matrix is composed of complex ingredients, key-functionalities (foam-stabilization, viscoelastic properties, and oil-binding) were first investigated for pure oleogels as oleofoams. It could be demonstrated that all waxes investigated were able to form oleofoams. The location of wax crystal aggregates, at the oil–air interface or in the bulk, was shown to be a significant factor regarding oil-binding and viscoelastic properties. However, it was not possible to transfer all findings made for the oleofoams to the ones made for the oleogel based sponge cakes. There, all oleogels showed improvement compared to the canola oil variant regarding oil-leaping and visual appearance (volume). Sensory evaluation attested satisfactory results for all wax-based oleogel applications. This contribution aims to deliver novel findings for wax-based oleogels as oleofoams as well as an alternative fat phase in low-density bakery products. The gathered results aim to enable a target-oriented characterization of oleogel applications and hence facilitate future use to deliver beneficial products to the market.en
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/17923
dc.identifier.urihttps://doi.org/10.14279/depositonce-16713
dc.language.isoen
dc.relation.ispartof10.14279/depositonce-16425
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subject.ddc664 Lebensmitteltechnologiede
dc.subject.otheroleogelen
dc.subject.otherwaxen
dc.subject.otherfood productsen
dc.subject.otherfat mimeticsen
dc.subject.otherrheologyen
dc.subject.otheroil structuringen
dc.titleWax based oleogels and their application in sponge cakesen
dc.typeArticle
dc.type.versionpublishedVersion
dcterms.bibliographicCitation.doi10.1039/D2FO00563H
dcterms.bibliographicCitation.issue18
dcterms.bibliographicCitation.journaltitleFood and Function
dcterms.bibliographicCitation.originalpublishernameRoyal Society of Chemistry
dcterms.bibliographicCitation.originalpublisherplaceCambridge
dcterms.bibliographicCitation.pageend9433
dcterms.bibliographicCitation.pagestart9419
dcterms.bibliographicCitation.volume13
dcterms.rightsHolder.referenceCreative-Commons-Lizenz
tub.accessrights.dnbfree
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmittelverfahrenstechnik
tub.publisher.universityorinstitutionTechnische Universität Berlin

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