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.