ArticleFoods (Basel, Switzerland)2026
Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings. SL was enzymatically interesterified from a blend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32). Four fillings (30% fat) were prepared using either SL or commercial shortening (CS), with processing by mixer (F1, F2) or ball mill (F3, F4). Commercial sandwich cookies were included as a reference Standard. SL exhibited an improved lipid profile, containing up to 14% less saturated fatty acids, higher levels of monounsaturated (34.5%), and increased long-chain fatty acids (~18% C22:0). Physicochemical analyses were conducted over a storage period of 180 days, including evaluations of texture, particle distribution, color, water activity, oil loss, and oxidative stability. Among the formulations, F4 demonstrated the highest firmness (at ~121.1 N) and the smallest D
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