Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

Abstract

BACKGROUND Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material. RESULTS FC formulated with 260 g kg−1 oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC‐CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg−1 FC after 21 days of storage was found in FCs containing 220 and 260 g kg−1 oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC‐CSC. CONCLUSION Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC‐CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry

Development of reduced saturated fat cookie fillings using multicomponent oleogels

“…Initially, the oil loss was 4.1 ± 0.4% for the RP sample (T0), and significantly similar for R4SB (6.25 ± 0.4%), R5SB (4.93 ± 0.4%), R6SB (4.86 ± 0.4%), R5SF (4.9 ± 0.4%) and R6SF (4.53 ± 0.4%). A similar result was found for HPMC and MC oleogel‐filling in canola oil after 24 h of analysis (Tanti et al, 2016) and in MG‐oleogels in cream fillings with lower lipid content (≥26%) (Palla et al, 2020).…”

“…The highest exudation observed in our samples was in agreement with the oily appearance observed in Figure 1 and can be attributed to the presence of oil bubbles as observed in Figures 2 and 3 for this sample, which confirms that this sample in both oils was not very well structured. This difference between oleogel and shortening fillings was noticed after 4 days for cream filling (Palla et al, 2020) or 10 days for praline fillings (Si et al, 2016). Palla et al (2020) also found that the oil loss was directly related to the amount of lipid in the filling, since the sample with the highest lipid (oleogel) content (40%) showed the highest oil loss (around 30% after 21 days).…”

“…For fillings with HPMC and MC, the adhesiveness value achieved in total replacement was six times smaller than that of the control sample (Tanti et al, 2016). On the other hand, MG‐oleogels obtained a 6‐fold higher adhesiveness using oleogels than was the case for the reference, indicating that the sugar particles were lubricated and a better sticker capacity was obtained (Palla et al, 2020).…”

“…Lower hardness than that of the control filling was also found for MG‐oleogels with a fat ratio in different amounts (22%–40%). The hardness was even lower with a high amount of lipid (MG‐oleogel) added (Palla et al, 2020). In fillings structured with oleogels from hydroxypropyl methylcellulose (HPMC) and methylcellulose (MC), the effect was the opposite, as the promoted hardness was so excessive that the complete replacement of the commercial shortening was impossible (Tanti et al, 2016).…”

“…Thus, the structuration of vegetable oils or oleogels to remove TFA and reduce SFA has been widely explored for more than a decade (Pernetti et al, 2007; Schaink et al, 2007). Many oleogel applications have been developed in several products, such as cookies (Hwang et al, 2016; Jang et al, 2015; Mert & Demirkesen, 2016a, 2016b; Yılmaz & Öğütcü, 2015), margarines (da Silva, Arellano, & Martini, 2018a; Hwang et al, 2014; Yilmaz & Ogutcu, 2015), cakes (Giacomozzi et al, 2018; Kim et al, 2017; Oh & Lee, 2018), chocolate spreads (Fayaz et al, 2017; Patel et al, 2014), sausages (Barbut et al, 2016a, 2016b; Kouzounis et al, 2017), ice creams (Botega et al, 2013a, 2013b; Moriano & Alamprese, 2017), and fillings in general (Doan et al, 2016; Palla et al, 2020; Tanti et al, 2016). However, technological properties such as the aeration capacity (Kim et al, 2017), hardness (Tanti et al, 2016), appearance (Yilmaz & Ogutcu, 2015), oil binding capacity (Doan et al, 2016), and the stability of these properties over time (Fayaz et al, 2017) still need to be improved.…”