Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition instead of shortening. For this aim, five different oleogels were produced using different percentages of high oleic sunflower oil, cotton seed oil, and blend fat and they were used in the cake formulation instead of...