The potential role of hydrophilic and hydrophobic liquid emulsifier-tailored sunflower wax/sunflower oil oleogels on the properties of whole wheat batter and sponge cakes

Abstract Sunflower oil (SO) oleogel was initially prepared using 5 % (w/w) sunflower wax, hydrophobic (Span 80), or hydrophilic (Tween 80) emulsifiers. This study involved the physicochemical characterization of the batter and cake prepared through partial and complete replacement of butter with the oleogels. Batter and cake properties were improvised in T80, prepared with oleogel containing 0.015 % (w/w) of Tween 80. The polarized micrograph of the T80 batter displayed a large number of air bubbles stabilized by the wax crystals. Starch gelatinization was found highest in T80 batter and could be related to the ability of hydrophilic emulsifiers to form a complex with starch. The FTIR spectra in the T80 batter and cake displayed a reduced peak for gluten content. T80 cake crumb showed a homogenous distribution of smaller air cells supporting its softness. A reduction in the firmness and hardness of T80 was obtained from the texture studies.