The food industry is demanding new ways to reduce the use of saturated and trans fats in food formulations. This has led to the development of innovations that seek to partially or replace this ingredient without significant changes in its sensory and textural characteristics. To contribute to this search, candelilla wax/canola oil oleogels were prepared and the effect of total or partial substitution (0, 25, 50, 75, and 100%) of solid saturated fats by oleogels was evaluated, on the sensory properties and morpho-structural in sponge cake bread (SCB), with respect to margarine. As oleogel content increased in bread formulation, strong network structures favored the retention of a greater amount of gas. This led to higher porosity and better network development, resulting in a specific volume increase (2.213 at 3.018 cm³/g) and decreased hardness (4546.25 at 1697.00 g) in SCB₀ and SCB₁₀₀, respectively. There were no changes in springiness and cohesiveness. In sensory evaluation, the “just-about-right” perception of the panelists for “odour” attribute was greater as the replacement of oleogels with margarine increased. On crumb color, sample SCB₁₀₀ was perceived as ideal (“just-about-right”). Meanwhile, in “greasy mouthfeel” and “taste” attributes, samples SCB₁₀₀, SCB₇₅, and SCB₅₀ were the best perceived compared to SCB₀. The overall acceptability indicated that the panelist perceived samples SCB₁₀₀ as “ideal”, followed by SCB₇₅ and SCB₅₀. Therefore, incorporating 50–100% oleogels is a great alternative for reformulating sponge cake bread, improving its sensory and morphostructural properties.

Biosurfactants are amphiphilic molecules synthesized by some microorganisms. Biosurfactants have a wide range of applications in fields such as the bioremediation, petroleum, and pharmaceutical industries. Currently, biosurfactant production is carried out mainly by submerged fermentation (SmF). Biosurfactant production by SmF requires the use of antifoams, which hinder biosurfactant recovery and have a high energy requirement. Biosurfactant production by solid-state fermentation (SSF) has been little explored, but it has some advantages over SmF: it allows the utilization of cheap agro-industrial by-products that function as a support-substrate, does not present foam formation, and allows for improved oxygen and mass exchange. Several research groups have explored different strategies to improve the yields in biosurfactant production by SSF and have demonstrated that it is a viable technology for obtaining these products. Some of the parameters studied are temperature, moisture, substrates, supports, aeration, and, in some cases, agitation. These studies have shown advantages of SSF over SmF for biosurfactant production, such as higher product-substrate yields and higher product concentrations. However, further study of the causes of these results is necessary to implement SSF technology for commercial biosurfactant production.