Table 2.

Properties of commercial shortening versus oleogel

Sample	Saturated fatty acids (%)	Unsaturated fatty acids (%)	Trans fatty acids (%)	References
Margarine	50–60	35–50	14.0–19%	Mert and Demirkesen (2016a, 2016b), da Silva et al. (2018)
2.5% CRW in sunflower oil	14–16	85.8	–	Mert and Demirkesen (2016a)
3% CW in canola oil	11.1	88.9	–	Mert and Demirkesen (2016b)
2.6% CW in high-oleic sunflower oil	12.94	66.89	0.09	da Silva et al. (2018)
3% CRW in hazelnut oil	2.7	–	–	Öǧütcü and Yilmaz (2015)
10% beeswax in sunflower oil	16.8 ± 0.8	83.2 ± 1.1	–	Demirkesen and Mert (2019)