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Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic...
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Preparation, Purification, and Use of Fatty Acid-containing Liposomes
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Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings.

Vanessa Alves1, Guilherme de Figueiredo Furtado2, Matheus Augusto Silva Roman1

  • 1Food Science and Nutrition Department, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil.

Foods (Basel, Switzerland)
|January 10, 2026
PubMed
Summary

A novel palm oil-free structured lipid (SL) shows potential for sandwich cookie fillings. While offering an improved lipid profile, it presented challenges in oxidative stability and oil loss compared to commercial shortening.

Keywords:
behenic acidenzymatic interesterificationhard fatstrawberry filling

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Area of Science:

  • Food Science and Technology
  • Lipid Chemistry
  • Bakery Product Development

Background:

  • Growing consumer demand for healthier and sustainable food ingredients.
  • Need for alternative structuring fats to replace traditional shortenings like palm oil.
  • Structured lipids (SL) offer tunable physicochemical properties for food applications.

Purpose of the Study:

  • To evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings.
  • To compare the physicochemical and sensory properties of SL-based fillings with those made using commercial shortening (CS).
  • To assess the impact of processing methods (mixer vs. ball mill) on filling characteristics.

Main Methods:

  • Enzymatic interesterification of soybean oil, high-oleic peanut oil, and crambe hard fat to produce SL.
  • Formulation of four cookie fillings (30% fat) using SL or CS, processed via mixer or ball mill.
  • Comprehensive physicochemical analyses (texture, particle size, color, water activity, oil loss, oxidative stability) over 180 days.
  • Sensory evaluation of the final sandwich cookies.

Main Results:

  • The SL exhibited an improved lipid profile with reduced saturated fatty acids and increased monounsaturated and long-chain fatty acids.
  • The ball mill-processed SL filling (F4) showed enhanced firmness and smaller particle size (D50 ~80 µm).
  • However, F4 displayed lower oxidative stability (induction period: 6.75–14.6 h) and higher oil loss (≥4.7%) compared to CS fillings (36–42.5 h).
  • Sensory evaluation of F4 fillings achieved an overall acceptance index ≥70% but scored lower for waxiness.

Conclusions:

  • The developed palm oil-free structured lipid shows promise as a structuring fat in sandwich cookie fillings.
  • Processing method significantly influences the physical properties of the fillings.
  • Further optimization is needed to address oxidative stability and oil loss challenges associated with the SL-based fillings.