In this work, oleogels based on carnauba wax with sunflower oil (SO), camelina oil (CO), and a combination of oils (SCO) were prepared for use as fat replacers in cream formulations. Various physicochemical properties of the oleogels were evaluated, including differential scanning calorimetry (DSC), X-ray diffraction (XRD), morphological, and oil binding. As a result, the combination of oils in the oleogel matrix caused an improvement in the thermal behaviour and crystallinity of oleogels. The SCO samples had the highest oil binding capacity (78.12±0.99). The SCO was applied as a shortening replacer (25, 50, and 75%) in the cake formulation as an optimised sample. The cream preparations were analysed for fatty acids, oil loss, rheological properties, texture, specific gravity, peroxide value, and sensory properties. Oleogel incorporation in cream formulation resulted in a significant reduction (P G´´). • Mixed-oil oleogels showed improved crystallinity and thermal stability • Oleogel replacement reduced saturated fat and improved ω-6/ω-3 ratio • Creams with 50% oleogel showed acceptable texture and sensory quality • Oleogels exhibited gel-like viscoelastic behavior (G′ > G″
Habibzadeh et al. (Sun,) studied this question.