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

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.