Activated charcoal-reinforced sunflower wax oleogels: physicochemical characterization and application as a novel fat replacer in steamed bread

Abstract This study examined the ability of activated charcoal (AC; 0–0.5 % w/w) to modulate wax crystallization in sunflower wax (SW)/canola oil (CO) oleogels. Six formulations (SB0–SB5) were developed, and microscopic analysis showed that AC increased crystal density and produced a more continuous and compact appearance of the crystalline network, with SB4 exhibiting the most uniform network. Colorimetric and hyperspectral imaging indicated decreased lightness and modified reflectance profiles due to AC’s light-absorbing characteristics. X-ray diffraction revealed concentration-dependent changes in the diffraction profiles, while SB4 exhibited a crystalline pattern broadly consistent with the other formulations. Results obtained from mechanical testing indicated increased hardness and viscoelasticity of SB4. The steamed bread made using the SB4 oleogel (BR2) exhibited better pore formation and expansion than the control bread and SB0 bread. Overall, SB4 demonstrated strong potential as an effective fat replacer, improving the structural and textural attributes of bakery products.