Fortified oleogel from Tenebrio molitor larvae oil: A novel solid fat replacer for baking applications

Edible insects are gaining attention as sustainable food sources due to their low carbon emissions, efficient production, and rich nutritional profile. While most research has focused on insect proteins, insect-derived oils, rich in unsaturated fatty acids, remain underutilized. This study proposes a novel application for edible insect oil by formulating oleogels using Tenebrio Molitor larvae oil, beeswax, and glycerol monostearate, and evaluating their functionality as solid fat replacers in cake products. As the level of replacement shortening with oleogel increased, the viscoelastic properties of cake batter decreased, whereas specific gravity increased. After baking, the volume index and total porosity of cake decreased with increasing the replacement ratio. Substituting shortening with oleogel at levels up to 50% maintained comparable cake hardness and sensory quality to the control. Moreover, the incorporation of oleogel significantly suppressed starch hydrolysis and enhanced resistant starch content, thereby contributing to a lower predicted glycemic index. These findings indicate that replacing up to 50% of shortening with oleogel is an effective strategy for developing nutritionally enhanced cakes while preserving key quality attributes.