Tailoring network structures of water-in-Oleogel emulsions by modulating oil-to-water ratios for the fabrication of croissants: Effects on rheological properties and final product texture

This study systematically investigated the effects of aqueous-phase content (Φ = 0–0.60) on the microstructure, rheological properties, and stability of carnauba wax-based water-in-oleogel emulsions, and evaluated their potential as shortening substitutes in croissants. Microscopic analyses confirmed the formation of W/O emulsion structures and wax crystal networks. Droplet size increased from 13.32 μm to 37.46 μm as Φ increased. Rheological measurements showed that the emulsion with Φ = 0.30 exhibited the highest elastic modulus and strongest resistance to deformation, with a creep recovery rate of 59.82%. Stability tests further demonstrated that this formulation possessed the greatest storage stability, with an oil-binding capacity of 98.1% after 21 days of storage. When applied to croissants, the Φ = 0.30 emulsion produced products showed no significant differences from the shortening control in appearance or textural attributes.