This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Furthermore, the amount of oil released from muffins over time (1, 7, and 10 days) was measured to evaluate their stability. The replacement of commercial margarine with the optimized oleogels in muffin formulation led to the obtention of products with greater spreadability, higher specific volume, similar hardness values, and a more connected and homogeneous crumb structure. Moreover, these products showed a reduction of oil migration of around 50% in contrast to the Control muffins after 10 days of storage, which indicated that the optimized oleogels can be used satisfactorily to decrease oil loss in this sweet baked product. Fat replacement with the optimized monoglycerides oleogels not only had a positive impact on the quality of the muffins, but also allowed to improve their nutritional profile (without trans fat and low in saturated fat). PRACTICAL APPLICATION The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.

中文翻译：

---

用优化的甘油单酯油凝胶制作的松饼：从固体脂肪替代品的获得到产品质量评估

这项研究证明了使用来自高油酸葵花籽油 (HOSO) 和单酸甘油酯的油凝胶作为甜烘焙产品中的固体脂肪替代品的有效性。首先，应用了一种基于能够描述过程和产品特征变量之间关系的数学模型获得具有所需特性的油凝胶的方法，然后进行多目标优化。随后，使用优化的油凝胶制备松饼，并将其物理化学和质地特性与使用商业人造黄油（对照）或仅 HOSO 配制的松饼进行比较。此外，测量随着时间（1、7 和 10 天）从松饼中释放的油量以评估它们的稳定性。在松饼配方中用优化的油凝胶替代商业人造黄油导致产品具有更大的铺展性、更高的比容、相似的硬度值以及更连接和更均匀的碎屑结构。此外，与对照松饼相比，这些产品在储存 10 天后表现出约 50% 的油迁移减少，这表明优化的油凝胶可以令人满意地用于减少这种甜烘焙产品中的油损失。用优化的甘油单酯油凝胶替代脂肪不仅对松饼的质量产生积极影响，而且还可以改善它们的营养成分（不含反式脂肪和低饱和脂肪）。实际应用 食品工业需要新的方法来减少食品配方中饱和脂肪和反式脂肪的使用。为了促进这项研究，在优化条件下制备了来自高油酸葵花油和饱和甘油单酯的油凝胶，以获得与人造黄油具有相似功能的产品，并评估了其作为松饼中半固体脂肪成分的潜在应用。与使用商业人造黄油制成的松饼相比，使用油凝胶配制的松饼质量有所提高，并具有更健康的营养成分。