Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies

Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies

Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of o...

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Bibliographic Details
Main Authors: Aqsa Zulfiqar, Muhammad Asim Shabbir, Fizza Tahir, Moazzam Rafiq Khan, Waqar Ahmed, Seydi Yıkmış, Muhammad Faisal Manzoor, Gholamreza Abdi, Rana Muhammad Aadil
Format: Article
Language:English
Published: Elsevier 2024-10-01
Series:Food Chemistry: X
Subjects:
Oleogel
Sunflower oil
Corn oil
Beeswax
Oleogelator
Margarine
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524005649

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524005649

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