The overconsumption ofsolid fatssuch as butter and shortening can cause health concernsrelated to cardiovascular diseases due to their high levels of saturated fatty acids. Therefore many researchers have madea great deal of effort to develop solid fat replacers. In this study, grape seed oil-candelila wax oleogelswere prepared and evaluated as a replacer for shortening in baked goods (specifically muffins). Muffin batters with increasing levels of oleogels exhibited lower viscosity. The reduced porosity of muffins by the shortening replacementwith oleogels could be expected from higherspecificgravity and lowerspecific volume. A stress relaxation test showed that more shortening replacement with oleogels produced muffins with a harder and springier texture. However, the use of the oleogels as a shortening replacer as a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. The ratio of saturatedto unsaturated fatty acids was significantly decreased from 2.81 to0.41 when shortening was replaced with oleogels. Hence, this study showed the possibility of oleogels as shortening replacement in the food industries. The use of oleogels instead of solid fat presents possible opportunities to formulate healthier bakerygoods.

올레오겔은 친유성의 액체와 고체의 혼합물로 정의할 수 있다. 고상의 지질 물질(올레오겔 형성제)은 10 wt.% 미만의 농도로 네크워크 형성에 의해 오일을 함유할 수 있다. 올레오겔 형성제는 자발적 회합계와 결정화 입자계의 두 가지 그룹으로 나눌 수 있다. 본 연구에서는 다양한 올레오겔 형성제를 이용한 올레오겔 형성에 관한 최근 연구 결과를 살펴보고자 한다. 지질 네트워크 형성의 기본적인 양상을 올레오겔을 기본으로 한 결정화 입자와 관련하여 논의하고자 한다. 또한 올레오겔의 화장품에의 응용 사례에 대해 기술하고자 한다.