Structured Plant-Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2026-04-07 Epub Date: 2026-01-20 DOI:10.1002/aocs.70045

Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon-Alegro, Roberta Claro da Silva

{"title":"Structured Plant-Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings","authors":"Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon-Alegro, Roberta Claro da Silva","doi":"10.1002/aocs.70045","DOIUrl":null,"url":null,"abstract":"This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream fillings (CF) based on their physicochemical characteristics. These cream fillings were analyzed for oil loss, microstructure, color, textural behavior, thermal stability, and sensory properties. The highest oil loss was observed in CF4 (COGM6; 8.44% ± 1.07%), while the lowest was found in CF2 (SOSW6; 6.78% ± 0.11%). In terms of texture, the control cream filling (CCF) made with shortening exhibited the highest spreadability (115.80 ± 2.65 N) and toughness (138.08 ± 0.93 N s) values. In contrast, GM-based oleogel samples, CF3 (SOGM6) and CF4 (COGM6), exhibited significantly lower spreadability (30.74 ± 1.92 N and 31.99 ± 0.62 N, respectively) and toughness (29.21–29.77 N s), which indicates softer and more desirable textures. DSC analysis revealed that all oleogel-based samples had higher onset (T\n O), peak (T\n P), and endset (T\n E) melting temperatures than the control. In sensory evaluation, CF4 had the highest scores for appearance (7.84 ± 1.14) and texture (7.76 ± 1.12), while CCF had the lowest for both. JAR scores for chocolate intensity were optimal for all oleogel samples, while CF4 and CF3 received the highest overall preference rankings. Overall, this study demonstrated that cream fillings formulated with 6% GM-based oleogels (especially COGM6) exhibited favorable sensory acceptability, softer textures, and greater thermal stability compared to the traditional shortening control.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"245-260"},"PeriodicalIF":2.4000,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70045","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.70045","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/1/20 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream fillings (CF) based on their physicochemical characteristics. These cream fillings were analyzed for oil loss, microstructure, color, textural behavior, thermal stability, and sensory properties. The highest oil loss was observed in CF4 (COGM6; 8.44% ± 1.07%), while the lowest was found in CF2 (SOSW6; 6.78% ± 0.11%). In terms of texture, the control cream filling (CCF) made with shortening exhibited the highest spreadability (115.80 ± 2.65 N) and toughness (138.08 ± 0.93 N s) values. In contrast, GM-based oleogel samples, CF3 (SOGM6) and CF4 (COGM6), exhibited significantly lower spreadability (30.74 ± 1.92 N and 31.99 ± 0.62 N, respectively) and toughness (29.21–29.77 N s), which indicates softer and more desirable textures. DSC analysis revealed that all oleogel-based samples had higher onset (T _O), peak (T _P), and endset (T _E) melting temperatures than the control. In sensory evaluation, CF4 had the highest scores for appearance (7.84 ± 1.14) and texture (7.76 ± 1.12), while CCF had the lowest for both. JAR scores for chocolate intensity were optimal for all oleogel samples, while CF4 and CF3 received the highest overall preference rankings. Overall, this study demonstrated that cream fillings formulated with 6% GM-based oleogels (especially COGM6) exhibited favorable sensory acceptability, softer textures, and greater thermal stability compared to the traditional shortening control.

Abstract Image

查看原文本刊更多论文

结构植物油是巧克力奶油馅中传统脂肪的健康替代品

本研究调查了在巧克力奶油馅料中使用油凝胶系统作为脂肪替代品。在玉米油（CO）或芝麻油（SO）中分别加入4、6、8或10%的向日葵蜡（SW）或单硬脂酸甘油（GM）制备油凝胶。根据SOSW4、SOSW6、SOGM6和COGM6四种具有代表性的油凝胶的理化特性，选择其应用于巧克力奶油馅料（CF）中。分析了这些奶油馅料的失油、微观结构、颜色、质地行为、热稳定性和感官性能。CF4的油损最高（COGM6; 8.44%±1.07%），CF2的油损最低（SOSW6; 6.78%±0.11%）。质地方面，用起酥油制成的对照奶油馅具有最高的铺展性（115.80±2.65 N）和韧性（138.08±0.93 N s）。相比之下，基于gm的油凝胶样品CF3 （SOGM6）和CF4 （COGM6）的展布性（分别为30.74±1.92 N和31.99±0.62 N）和韧性（29.21 ~ 29.77 N s）明显较低，质地更柔软，更理想。DSC分析显示，所有基于油凝胶的样品都比对照具有更高的起始（T O），峰值（T P）和末端（T E）熔化温度。感官评价中，CF4的外观评分最高（7.84±1.14），质地评分最高（7.76±1.12），CCF的外观评分最低（7.84±1.14）。所有油凝胶样品的巧克力强度的JAR分数都是最佳的，而CF4和CF3获得了最高的总体偏好排名。总体而言，本研究表明，与传统起酥油对照相比，含有6% gm基油凝胶（尤其是COGM6）的奶油馅料具有良好的感官可接受性、更柔软的质地和更高的热稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.