Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and...

Reducing cake fat while maintaining aeration, crumb softness, and consumer acceptance remains challenging because fat crystals contribute to interfacial stabilization and structure development. This study evaluated an interfacial processing strategy in which oil dispersion is refined by pre-emulsification to evaluate whether refining oil dispersion by pre-emulsification modulates the functional impact of lipase (via in situ formation of surface-active lipolysis products). A D-optimal design (16 formulations) quantified the effects of fat type (shortening vs. sunflower oil), fat level (100% vs. 50%), pre-emulsification (absent/present), and lipase dose (0, 50, 100 ppm; flour basis) on batter and baked-cake quality. Responses included moisture, color, volume/visual structure, texture and hedonic sensory evaluation for selected formulations. Lipase improved structure and texture, with the strongest benefits in reduced-fat samples, where hardness-related parameters decreased and volume/crumb refinement improved. Pre-emulsification modulated lipase performance in a formulation-dependent manner, indicating significant interactions. In sensory tests, the combined approach improved low-fat acceptance compared with the low-fat control. Overall, pre-emulsification-enabled lipase action offers a route to recover key quality attributes in low-fat cakes without conventional emulsifiers.