Conclusions

The effect of small fractions of high melting candelilla wax (CW) and monoacylglycerols (MAG) in pea (PPC) or faba bean protein concentrate (FPC) plus xanthan gum (XG) foam-templated oleogels on oil loss, rheological properties, spreadability and functionality as a shortening alternative in cakes were examined. The study showed that the addition of 3% CW and MAG in foam-templated oleogels could prevent or significantly reduce oil loss, and increase storage and loss modulus ~ 1000 times, and firmness and cohesiveness by ~ 3 times. Although CW was more effective in reducing the OL, and increasing the rheological properties, MAG was more effective in improving the functional properties of cake batters and cakes. Even though it was not as good as shortening baked cakes in terms of hardness, cohesiveness and chewiness, hardness and chewiness of foam-templated oleogel cakes were significantly reduced with the incorporation of MAG into the oleogel, rather than using liquid canola oil.