Structural, thermal, and functional properties of carnauba wax oleogels based on sunflower and camelina oils and their application in filling cream

In this work, oleogels based on carnauba wax with sunflower oil (SO), camelina oil (CO), and a combination of oils (SCO) were prepared for use as fat replacers in cream formulations. Various physicochemical properties of the oleogels were evaluated, including differential scanning calorimetry (DSC), X-ray diffraction (XRD), morphological, and oil binding. As a result, the combination of oils in the oleogel matrix caused an improvement in the thermal behaviour and crystallinity of oleogels. The SCO samples had the highest oil binding capacity (78.12±0.99). The SCO was applied as a shortening replacer (25, 50, and 75%) in the cake formulation as an optimised sample. The cream preparations were analysed for fatty acids, oil loss, rheological properties, texture, specific gravity, peroxide value, and sensory properties. Oleogel incorporation in cream formulation resulted in a significant reduction (P < 0.05) in saturated fatty acids (SFAs) content, as well as lower omega-6/omega-3 fatty acid ratios and atherogenic indices. The formulated creams at substitution levels up to 50% showed acceptable peroxide value and oil loss properties. As a result, increasing the replacement level decreased hardness and adhesion, resulting in lower specific gravity. Rheological results showed that all creams presented a gel-like behaviour (G´ > G´´). • Mixed-oil oleogels showed improved crystallinity and thermal stability • Oleogel replacement reduced saturated fat and improved ω-6/ω-3 ratio • Creams with 50% oleogel showed acceptable texture and sensory quality • Oleogels exhibited gel-like viscoelastic behavior (G′ > G″