Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter

The present study reveals that the E-DGO-based cakes have performance and sensory scores comparable to butter cakes. These findings provide a reference point for the construction of KGM-HPMC-TA based E-DGOs as a partial replacement for butter in chiffon cakes. © 2025 Society of Chemical Industry.