Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1
g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and …

Trans-fatty acid (TFA) elimination from global food supply is a 2023 World Health
Organization target. Brazil adopted the limit for TFA at 2 g/100 g fat to be implemented by …

The aim of this study was to choose the best hydrocolloid to make eggless cakes, where egg
was replaced with Chubak root extract (CRE, Acanthophyllum glandulosum). The effect of …

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and
the effects of the presence of emulsifier on layer cake batter characteristics and final cake …

The present study fills a gap in a continuous research of formulation and characterization of
zero-trans cake (ZTC) shortening and investigation of the impacts on sensory properties …

The possibility of complete replacement of egg proteins with whey protein concentrate
(WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers …

Cake shortening is an important ingredient that imparts taste and texture in the cake as the
final product. Hydrogenated shortenings contain high amounts of trans fatty acids, which is …

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations.
Our investigation consisted initially of monitoring the physical–chemical changes in sponge …

Fats are widely used in the food industry as ingredients in many processed foods, in
particular, in bakery products, they cover an important technological and sensorial role. With …