Characterization and Functionality of Hot‐Press Wheat Tortillas Produced With Soybean Oil‐Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat

ABSTRACT Background and Objectives Wheat flour tortillas made with shortening contain at least 1.3 g of trans fats per serving. The replacement of shortenings should be done with materials that mimic its functionality with identical or better properties that favor consumer health. This study focuses on the use of oleogels based on soybean oil structured with candelilla wax, monoglycerides, and palm hardfat as a substitute for shortening in wheat flour tortillas. Findings Tortillas containing oleogels were practically free of trans fats, containing 57%–66% less saturated fats compared to the control. Experimental tortillas were bigger in diameter (143–149 mm against 136 mm) and thinner (1.67–2.41 vs. 2.58 mm) compared to the control. Oleogel tortillas performed better in terms of texture than tortillas produced with shortening, achieving up to 10% less rupture force, 53% more rollability on Day 8, and 11% less final force (retrogradation) in the mixolab profile. Conclusions Results indicated that oleogels using the three oleogelators can substitute shortening without detrimental effects on tortilla quality, and soybean‐based oleogel tortillas had a better unsaturated/saturated fatty acid ratio, practically free of trans fats. Significance and Novelty This is the first time that shortening has been substituted by olegels producing tortillas with similar texture to the original with no trans fats.