Hemp-based crackers deliver more fiber and antioxidant protection

This study examined whether a hemp seed oil–carnauba wax oleogel could replace margarine in wheat crackers, while also testing partial substitution with hemp seed flour. An oleogel containing 11% wax most closely matched margarine. Compared with margarine-based crackers, the oleogel increased unsaturated fatty acids by 76.84%, although it reduced cracker spread; adding hemp seed flour helped increase the spread ratio.

The 20% hemp seed flour formulation improved protein, ash, and fat content by approximately 1.4-fold and fiber content by 5.68-fold compared with the margarine control. Hemp seed flour also reduced fat migration and more than doubled phenolic content and antioxidant activity, helping control lipid oxidation. Sensory testing found no significant taste or odor differences, while the hemp-based formulations received higher chewiness scores. The findings suggest that hemp seed ingredients can enhance the nutritional and oxidative stability of crackers without compromising their sensory acceptability, although this is a food-product study rather than research on cannabinoid effects.