Optimization of the Safflower Structured Oil based on Hydroxypropyl Methylcellulose and Its Feasibility as Shortening Replacer in Cakes

In this study, Safflower Oleogel (Saf-Oleo), a novel shortening formulation, was successfully prepared with safflower oil (SFO), palm stearin (PS), hydroxypropyl methylcellulose (HPMC), and polyglycerol polyricinoleate (PGPR). The optimized formulation exhibited a desirability index of ۰.۹۰۶, indicating its high potential for industrial applications. The optimized Saf-Oleo demonstrated lower SFA and TFA contents, with a similar melting point (SMP) to that of commercial shortening. These improvements highlight its nutritional advantages, offering healthier alternatives. Using the optimized formulation in cake formulation instead of commercial shortenings enhanced cake batter stability, increased cake volume, and slowed staling, making Saf-Oleo a promising ingredient for baked goods.

کلیدواژه ها:

safflower oil ، shortening replacer ، HPMC ، cake