Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration

Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample.