Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax

Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases. While Butia seed oil contains saturated fats, its potential as an alternative structuring lipid in food applications remains unexplored. This study investigates the formulation of oleogels based on Butia seed oil and their potential as a replacement for hydrogenated fats in cookies.

The aim of this study is to develop oleogels based on Butia seed oil and beeswax (w=1, 3 and 5 %) and use them in cookies as a substitute for hydrogenated fat. The chemical composition, thermal properties and functional groups of Butia seed oil and beeswax were analyzed. The lipid stability, oil binding capacity, gel stability, thermal properties and color parameters of the oleogels were characterized. The oleogels were then added to cookies as a substitute for hydrogenated vegetable fat. Mass loss, color, expansion factor, specific volume and texture properties of the cookies were evaluated.

Butia seed oil had saturated fatty acids (22.87 mg/mL lauric and 22.45 mg/mL caprylic acid) and notably high concentrations of unsaturated fatty acids (oleic acid 33.21 mg/mL and linoleic acid 30.61 mg/mL). Oleogels containing 3 and 5 % beeswax remained stable for 90 days. Increasing the beeswax mass fraction resulted in greater hardness of the oleogels (p<0.05). Specifically, the oleogel with 5 % beeswax had the highest oil binding capacity, reaching 99.9 %. Cookies formulated with oleogel showed lower hardness and mass loss, as well as a higher specific volume than the control cookie (without oleogel). Notably, the use of oleogels did not alter the visual characteristics of the cookies, supporting their potential as a viable fat replacer in oven-baked products.

These results suggest that oleogels containing Butia seed oil have the potential to replace hydrogenated vegetable fats in food products. This study shows that oleogels with Butia seed oil, particularly with beeswax mass fractions of 3-5 %, can effectively replace hydrogenated vegetable fats in cookie formulations. Unlike traditional structuring fats, these oleogels offer improved lipid profiles while maintaining desirable baking properties.