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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #324535
Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: Natural wax organogels for cookies

Author
item Hwang, Hong-Sik
item Singh, Mukti
item LEE, SUYONG - Sejong University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/16/2016
Publication Date: 7/19/2016
Citation: Hwang, H.-S., Singh, M., Lee, S. 2016. Natural wax organogels for cookies [abstract]. Institute of Food Technologists.

Interpretive Summary:

Technical Abstract: Organogels formed from vegetable oil and an organogelator have drawn great interest as alternatives to trans fats. Unlike the current alternatives to trans fats such as tropical oils, fully hydrogenated oils and their transesterifed oils containing high contents of saturated fats, organogels can be prepared with a variety of oils containing high contents of mono- and polyunsaturated fats. Although organogels have been recognized as promising alternatives to fats containing trans fats and saturated fats, very few studies have conducted on actual food products. Our research group prepared organogels with natural waxes and vegetable oils and evaluated them as alternatives to the commercial margarine in cookies. Four different waxes including sunflower wax, rice bran wax, beeswax, and candelilla wax and three vegetable oils including olive oil, flaxseed oil and soybean oil were used in this study to investigate effects of wax and vegetable oil on properties of cookie dough and cookie. Firmness and melting behavior of organogel were significantly affected by type of wax and vegetable oil. Properties of dough prepared from these organogels such as hardness and melting behavior were also affected by type of wax and vegetable oil. However, when cookies were prepared and tested, it was found that cookie properties such as hardness, spread factor and fracturability were not significantly affected by type of wax and vegetable oil. In fact, cookies made with several combinations of wax and vegetable oil showed very similar properties to cookies made with a commercial margarine. Therefore, this study showed that wax-vegetable oil organogels are very promising alternatives to conventional fats, which can provide healthy cookies containing high contents of mono- and polyunsaturated fats.