A Novel Approach to Reducing Saturated Fatty Acids in Filling Creams Using Oleogels With Monoglyceride and Beeswax
Journal of Food Science, vol.91, no.6, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 91 Issue: 6
- Publication Date: 2026
- Doi Number: 10.1111/1750-3841.71169
- Journal Name: Journal of Food Science
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, BIOSIS, Chemical Abstracts Core, EMBASE, Environment Index, Food Science & Technology Abstracts, INSPEC, MEDLINE, DIALNET, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Health Research Premium Collection (ProQuest)
- Keywords: beeswax, camelina oil, fat replacer, filling cream, monoglyceride
- Yıldız Technical University Affiliated: Yes
Abstract
This study investigates the use of oleogels structured with monoglyceride (MG) and beeswax (BW) as solid fat replacers in filling creams. Six oleogels were fabricated using various ratios of sunflower and camelina oils. The oleogels were evaluated for oil-binding capacity (OBC), thermal, and morphological properties. The best formulations (50SO–50CO-MGO and 50SO–50CO-BWO) were incorporated into the cream formulation at various shortening replacement levels (25%–75%). The results indicated that oleogels containing BW exhibited higher OBC and thermal stability, while MG-based oleogels demonstrated improved rheological strength and desirable texture. Increasing the oleogel concentration promoted a softer, less adhesive texture. In addition, formulated oleogel creams significantly reduced saturated fat content, achieved a more balanced n-6/n-3 ratio, and provided a healthier lipid composition.