SUNFLOWER WAX-BASED OLEOGEL FROM OILS REFINING WASTES AS A SHORTENING ALTERNATIVE IN CUPCAKE

Asmaa Abd El-hamied; Hanaa  Mohamed; Ahmed  Abdelgawad

doi:10.5937/ffr0-61668

Asmaa Food Techn. Research Institute, Agricultural Research Center, Giza, Egypt. https://orcid.org/0000-0003-1304-1197
Hanaa Food Technology Research Institute, Agricultural Research Center, Giza, Egypt https://orcid.org/0009-0008-6024-218X
Abdelgawad Food Technology Research Institute, Agricultural Research Center, Giza, Egypt https://orcid.org/0009-0008-9938-031X

DOI: https://doi.org/10.5937/ffr0-61668

Keywords: sunflower wax, oleogel, shortening, cupcakes, saturated fatty acids, oil refining waste

Abstract

This investigation utilized sunflower wax, a by-product recovered from sunflower oil refining waste, to prepare a sunflower oil-based oleogel (SFW-BO) and evaluated its potential as a full replacement for conventional palm oil-based shortening (SH-BPO) in bakery applications. The novelty of this study lies in the use of sunflower wax obtained directly from oil refining waste, rather than commercial wax, emphasizing resource sustainability. Fourier-transform infrared (FTIR) spectroscopy confirmed the effectiveness of the purification process in producing high-purity wax. Physicochemical characterization demonstrated that 100% SFW-BO exhibited superior oil-binding capacity (OBC ≈ 99%) and a higher melting point (53.2°C) compared to SH-BPO (40.1°C). Fatty acid profiling revealed that increasing the proportion of SFW-BO significantly reduced saturated fatty acid content from 50.61% (100% SH-BPO) to 11.15% (100% SFW-BO), while increasing unsaturated fats. Cupcakes formulated with SFW-BO blends showed enhanced specific volume and reduced textural hardness, with the 100% replacement sample achieving the highest volume (1.86 cm³/g). Water activity and sensory analyses indicated no significant differences between shortening and oleogel-containing cupcakes, suggesting comparable microbial stability and consumer acceptability. These findings establish refining waste-derived sunflower wax oleogel as a functionally robust and nutritionally advantageous alternative to traditional shortening, enabling the production of baked goods with a reduced saturated fat footprint without compromising technological performance or sensory quality.

Author Biographies

Asmaa, Food Techn. Research Institute, Agricultural Research Center, Giza, Egypt.

researcher at Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Hanaa , Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Researcher at Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abdelgawad, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Researcher at Oils and Fats Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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