# Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies

## TL;DR

Researchers developed a κ-carrageenan emulgel to replace shortening in cookies, finding that a 50% substitution improved healthiness without sacrificing quality.

## Contribution

The study introduces a κ-carrageenan-based emulgel as a viable shortening substitute in cookies, optimizing formulation for texture and stability.

## Key findings

- Cookies with 50% emulgel substitution had 30% less fat than controls and maintained stable hardness during storage.
- The 1.00% κ-carrageenan emulgel provided optimal texture and oxidative stability in cookies.
- Cookies with 100% emulgel substitution became significantly harder during storage compared to 50% substitution.

## Abstract

Using liquid oils rich in unsaturated fats is a healthier alternative to saturated fats like shortening; however, their high unsaturation can impair texture and oxidative stability in baked goods. Structuring these oils into gel‐like emulgels helps overcome these limitations. In this study, κ‐carrageenan emulgels containing 30% sunflower oil and different κ‐carrageenan levels (0.50%, 1.00%, and 1.50%) were formulated and evaluated for their textural, rheological, and other properties. The 1.50% κ‐carrageenan emulgel showed higher hardness (3.25 N) but lower springiness (2.76 mm) than the 1.00% emulgel (1.44 N, 3.14 mm), indicating an inverse hardness–springiness relationship. Dynamic rheology showed that the 1.50% emulgel had an earlier crossover at 14.6% strain, indicating higher brittleness than the 1.00% emulgel (61.8%). The 0.50% emulgel lacked sufficient strength, while the 1.50% was too firm for cookie batter. Therefore, the 1.00% formulation was selected for testing as a 50% and 100% shortening replacement in cookies. Cookies were prepared and compared with controls made with 100% shortening or liquid oil, evaluating properties such as texture and peroxide levels. Cookies with 50% and 100% emulgel substitution showed 30% and 50% reductions in fat content, respectively, compared to controls. During one month of storage, cookies with 100% emulgel exhibited a substantial increase in hardness (from 12.88 N to 30.70 N), while those with 50% emulgel maintained stable hardness. Cookies containing emulgel exhibited greater oxidative stability than the control throughout storage. Overall, the 50% emulgel replacement yielded the most favorable results, highlighting its potential as a shortening substitute in cookies.

The emulgel contained 1% κ‐carrageenan was selected as optimum emulgel system for shortening substitution in cookie formulation. Produced cookie by 50% shortening and 50 emulgel was similar to control cookie containing 100% shortening from point of physicochemical properties.