Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

Area of Science:

• Food Science and Technology
• Materials Science
• Nutritional Science

Background:

• Oleogels offer a healthier alternative to saturated and trans fats.
• Olive oil, rich in beneficial fatty acids, is suitable for oleogel production.
• Butter replacement in baked goods is crucial for healthier food options.

Purpose of the Study:

• To optimize the formulation of plum cakes using olive oil-based oleogels as a butter substitute.
• To evaluate the impact of emulsifiers and whey proteins on plum cake shelf life.
• To identify the ideal ingredient ratios for texture, moisture, and mold inhibition.

Main Methods:

• A D-optimal mixture design was utilized to optimize ingredient proportions.
• Key responses measured included cake hardness, porosity, water activity, and moistness.
• Polynomial regression models were applied to analyze experimental data and identify optimal formulations.

Main Results:

• The optimal plum cake formulation comprised 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein.
• This formulation was assessed for stability over 3 months at room temperature.
• The study characterized the impact of oleogel, emulsifier, and whey protein on cake properties.

Conclusions:

• The optimized plum cake formulation demonstrates potential as a healthier baked good.
• The use of olive oil oleogels, emulsifiers, and whey proteins can improve cake quality and extend shelf life.
• Further studies can explore the long-term stability and consumer acceptance of these improved formulations.