クロワッサン用機能性冷凍特殊油脂としての共晶および結晶核生成障害によるモノグリセリドオレオイルの結晶化の調整

Oleogels formulated with glycerol monostearate (GMS) emerge as a promising trans-fat-free alternative to conventional plastic fats, yet their practical application in bakery products is impeded by coarse crystalline networks and an undesirable waxy mouthfeel. This study systematically investigated the regulatory impacts of two food-grade crystal modifiers -lecithin (LE) and sucrose ester (SE)- on the crystallization behavior of GMS oleogels. Both modifiers facilitated the formation of β'-crystals (the thermodynamically favorable polymorph for bakery applications) and reduced crystal size, yet via distinct mechanistic pathways. LE exerted its effects through eutectic interactions, which inhibited crystal aggregation and dispersed crystalline clusters into needle-like morphologies. In contrast, SE adsorbed directly onto crystal surfaces, generating additional nucleation sites while suppressing lateral crystal growth, thereby yielding snowflake-like microstructures. Notably, SE also enhanced the solid fat content of GMS oleogels but compromised their mechanical strength-a trade-off critical for tailoring oleogel functionality in laminated dough systems. When incorporated into oleogel-based fast-frozen specialty fats (OGSFs), all resultant formulations exhibited refined microstructures, elevated β'-crystal content, and a complete absence of trans fats. In croissant trials, partial substitution (50 %) of butter with OGSFs reduced product hardness, increased specific volume, and improved overall sensory attributes (e.g., texture, mouth-melting property). These findings confirm that LE and SE can effectively modulate GMS oleogel crystallization, thereby providing a viable strategy for developing trans-fat-free specialty fats tailored to the requirements of laminated bakery products.