Obtaining different oleogels based on safflower oil and investigating the effects on the quality of cakes

In this thesis, oleogels were produced using cold pressed safflower oil with beeswax (3, 5, 10), rice bran wax (5, 7, 10), propolis wax (5, 7, 10) and carnauba wax (4, 6, 8). Produced oleogels for being commercial shortening alternatives were used for making cake. Oil binding capacity (YBK), solid fat content (SFC) and crystallization time were measured in oleogels. In cakes produced with oleogels and control group shortening, moisture content, pH determination, texture and sensory analysis were applied. In addition, fatty acid composition, free fatty acidity, peroxide value, conjugated diene-triene and 3-MCPD analyzes were performed in oils extracted from cakes and oleogels. It was determined that solid fat content (SFC) of oleogels increased depending on the concentration of the gelator. The best gain fat capacity (%YBK) was gelator besswax. The fastest gelling has been in rice bran wax and it was detected in 3 minutes in the process of measurement crystallisation. It was detected that there was not any change in the fatty acid composition after safflower oil oleogelation. It was determined that when the ratio of oleogels SFA and UFA were about between 10 % and 88% , in commercial shortening this rates were about 51% and 46%. When we make a comparison between the cakes which were produced with oleogels and shortening we came to the conclusion that it was acceptable respect of the sensory and texture. In the analysis of 3-MCPD and glycidyl ester in oils extracted from cakes, it was found that 3-MCPD was between 0.13-1.89 mg/kg and glycidyl esters were between 0.27-4.31. It was not encountered any glyceride ester ın the cakes which were produced with shortening and 3 % beeswax oleogels. As a result, with this study, oleogels that have positive aspects in terms of health and nutrition were produced as an alternative to commercial shortenings and were used successfully in making cakes.