Improved physical properties of pound cake with diacylglycerol oleogel

Oleogel is expected to replace conventional plastic fat to improve the physical properties of cake, but it's challenging to understand the interactions between oleogel and cake components for improving the physical properties of cake. The study aimed to investigate the type of fat (oleogel and butter) on the physical properties of pound cake by experimental and computational approaches. The batter made with diacylglycerol/12% ethyl cellulose oleogel or triglyceride/12% ethyl cellulose oleogel had lower viscosity and higher air incorporation than butter or diacylglycerol/10% ethyl cellulose oleogel. The diacylglycerol/12% ethyl cellulose oleogel cake had higher specific volume and lower oil migration than butter or other oleogel cakes. Furthermore, molecular dynamics simulation results indicated that diacylglycerol/ethyl cellulose oleogel components interacted stronger with the cake components (starch or protein) than butter and triglyceride/ethyl cellulose oleogel. This research provided theoretical support for the development of healthy oleogels as conventional plastic fat replacers.