European Journal of Lipid Science and Technology最新文献

{"title":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.70030","DOIUrl":"https://doi.org/10.1002/ejlt.70030","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream","authors":"Havva Tav Taşdan,&nbsp;Mehmet Çelebi,&nbsp;Bedia Şimşek","doi":"10.1002/ejlt.70023","DOIUrl":"https://doi.org/10.1002/ejlt.70023","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the effects of different temperature and time applications on the pH, fat content, water activity, acid value, peroxide value, thiobarbituric acid, free fatty acids, aroma profile, and sensory properties of ghee stored with ghee residue by omitting the filtration process in ghee production. For this purpose, ghee was produced from clotted cream without filtering the residue consisting of non-fat dry matter at two different temperatures (110°C–130°C) and for two different durations (5 and 10 min), and a control group (1 min at 95°C) where the residue was separated from the fat. The storage process (on Days 1, 30, and 60) was applied to the ghee produced with residue. It was determined that as cooking temperature and time increased, short-chain fatty acids decreased, whereas monounsaturated and polyunsaturated fatty acids increased. Simultaneously, furan compounds, one of the aroma compounds, also increased. As a result, it was concluded that omitting the filtration process for the non-fat dry matter in clotted cream effectively increased aroma compounds at high temperatures. Especially, the highest concentration of aroma substances was observed in samples heat-treated at 130°C for 5 min.</p>\u0000 <p><i>Practical Application</i>: During ghee production, it has been observed that the ghee residue, consisting of non-fat dry matter removed by filtration, significantly affects the fat's aroma and composition. Filtration of the residue is typically performed at the beginning of production. However, when this filtration process is delayed until after a certain storage period, this study has shown that the residue can enhance the aroma and other properties of the fat (chemical, sensory, etc.), which is valuable for both industrial purposes and consumer satisfaction. Additionally, the optimal temperature and time (130°C for 5 min) to produce the highest quality ghee, preferred by consumers, have been determined in this study. This is crucial for producing a standardized product in an industrial context.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Free Fatty Acid Production From Goat and Cow Milk: Conventional and Ultrasound-Assisted Lipolysis of Whole and Disrupted Fat Globules","authors":"Arthur Pompilio da Capela,&nbsp;Alécia Daila Barros Guimarães,&nbsp;Alline Artigiani Lima Tribst,&nbsp;Pedro Esteves Duarte Augusto,&nbsp;Bruno Ricardo de Castro Leite Júnior","doi":"10.1002/ejlt.70024","DOIUrl":"https://doi.org/10.1002/ejlt.70024","url":null,"abstract":"<p>This work combined physical treatments to disrupt fat globules with the ultrasound-assisted enzymatic hydrolysis of goat milk cream (GMC) and cow milk cream (CMC) to improve free fatty acids production. Both creams were pretreated at 50°C by high shear dispersion (HSD-25 000 rpm/5 min), stirring (ST-4 min, 550 W) and high-pressure homogenization (HPH-40 MPa), resulting in a similar reduction in fat globule diameter for GMC (73%–83%, <i>p</i> &gt; 0.05) and a greater reduction for CMC (87%) after HPH. The lipolysis was conducted using lipase with and without ultrasound (US) (20 kHz and 38.4 W/L) at 20°C–50°C for 300 min. The fatty acids concentration (FAC) over the reaction was quantified and modelled to determine the lipolysis rate and final FAC. Physical pretreatments increased lipolysis rate (2.6–3.9 times for GMC and 3.0–7.3 times for CMC) and FAC (7.8–10.1 times for GMC and 8.0–11.1 times for CMC) after conventional lipolysis. For GMC, the HPH = ST&gt;HSD&gt;control promoted higher final FAC. In contrast, for CMC, the order was changed to HPH&gt;HSD&gt;ST&gt;control. For most conditions evaluated, especially at lower hydrolysis temperatures, US-assisted reactions promoted an additional increase in the final FAC (3%–73% for GMC and 2%–80% for CMC). Therefore, the physical disruption of fat globules is an interesting strategy to improve cream lipolysis, especially HPH and ST for goat cream and HPH and HSD for cow cream. In addition, US-assisted hydrolysis lowered the needed reaction temperature from 50°C to 20°C, possibly saving energy and reducing undesirable thermal impacts on the final product.</p><p>\u0000 <i>Practical applications</i>: The findings highlight the potential of combining physical treatments and ultrasound-assisted lipolysis to enhance free fatty acid production from goat and cow milk creams. High-pressure homogenization and stirring proved effective for disrupting fat globules, while ultrasound-assisted hydrolysis further boosted lipolysis efficiency, particularly at lower temperatures. These strategies can be applied in the dairy and food industries to produce functional ingredients with tailored fatty acid profiles, improve the sensory properties of food products, and reduce energy consumption by enabling low-temperature processing. This approach also offers opportunities to develop innovative products with added nutritional and functional value.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation of Low-Fat Mozzarella Cheese Using Aloe Vera Mucilage as a Potential Fat Replacer: Part 2—Characterization of the Microstructure and Rheological Properties of Low-Fat Mozzarella Cheese","authors":"Aqsa Akhtar,&nbsp;Tetsuya Araki,&nbsp;Tatsuki Kamata,&nbsp;Daisuke Nei,&nbsp;Nauman Khalid","doi":"10.1002/ejlt.70019","DOIUrl":"https://doi.org/10.1002/ejlt.70019","url":null,"abstract":"<div>\u0000 \u0000 <p>Mozzarella cheese (MC) is a soft, fermented, dense, proteinaceous curd with unique viscoelastic behavior. MC typically behaves like a soft solid at ambient temperature and quickly undergoes melting with increased temperature. During this period, the saturated fats in MC aid in the melting and stretching of protein linkages. However, reducing fats in MC tends to affect its viscoelastic properties, compromising melting and texture. This study explores the effect of adding various aloe vera mucilage (AVM) concentrations in producing low-fat mozzarella cheese (LFMC), mainly on its microstructure and rheological attributes. In this study, the AVM was used as a fat replacer to improve the viscoelastic attributes of LFMC. AVM was added at concentrations of 1%, 2.5%, and 5% (v/v) during the formulation of LFMC samples. All samples were tested to determine their dynamic rheological characteristics at 70°C. Microstructural analysis using scanning electron microscopy (SEM) was performed to understand the intermolecular behavior of MC samples. The SEM results showed that AVM can fill the void spaces in LFMC. However, its high concentration (5% AVM) tends to increase the LFMC compactness during storage. Rheological results showed that LFMC with AVM was more cohesive and compact and showed high-stress deformation. On melting at 70°C, the elastic component (<i>G</i>′ &gt; <i>G</i>″) in LFMC indicated softer solid-like properties. Overall, the results concluded that preserving the appropriate casein-to-fat ratio using 1% (v/v) AVM can preserve the rheological and microstructural characteristics of LFMC.</p>\u0000 <p><i>Practical Application</i>: Rheological analysis of low-fat mozzarella cheese using aloe vera mucilage as a fat replacer is critical for getting insight into viscosity, melting behavior, and elasticity, which are important for consumers and food manufacturers. The practical applications of this study include optimization of desired characteristics using aloe vera mucilage and after-fat reduction for maintaining the right stretchability and meltability in pizza or other baked products. This optimization ensures uniformity and consumer satisfaction without affecting low-fat mozzarella cheese functionality and sensory appeal.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.70022","DOIUrl":"https://doi.org/10.1002/ejlt.70022","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 4","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fat and Oil From Eunectes notaeus: Characterization and Prospects for Nutritional Supplementation","authors":"Florencia E. Valli,&nbsp;Luciana Vera Candioti,&nbsp;Pamela M. L. Leiva,&nbsp;Micaela R. Mazaratti,&nbsp;Sofía E. Pierini,&nbsp;Carlos I. Piña,&nbsp;Marcela A. González,&nbsp;Melina S. Simoncini","doi":"10.1002/ejlt.70020","DOIUrl":"https://doi.org/10.1002/ejlt.70020","url":null,"abstract":"<div>\u0000 \u0000 <p>Reptiles are mainly exploited for the high value of their skins, as well as their meat is a potential source of protein. In different parts of the world, snake fat or oil is used for ethnomedicinal purposes, and scientific studies have supported their antimicrobial and anti-inflammatory effects. In this study, we describe the characteristics of the fat and oil of the yellow anaconda (<i>Eunectes notaeus</i>) to evaluate their potential use as a dietary supplement or as a topical for therapeutic purposes. Both fat and oil are rich in fatty acids, such as oleic acid (32%), palmitic acid (20%–23%), and linoleic acid (19%–23%), and have a high content of polyunsaturated fatty acids (PUFA, 27%–31%). They also have optimal nutritional qualities, such as low atherogenic index (AI) and thrombogenic index (TI), <i>n</i>−6/<i>n</i>−3 ratio similar to the recommended values, and an acceptable ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). The oil, on the other hand, presented adequate physicochemical characteristics, absence of microorganisms harmful to human health, and no antimicrobial activity for the evaluated microorganisms. Therefore, yellow anaconda fat and oil have a fatty acid profile and nutritional quality that make them suitable as primary material for use as food.</p>\u0000 <p><i>Practical Applications</i>: This work also demonstrates the potential of this raw material to promote more sustainable practices, take advantage of underutilized resources, offer potential health benefits, and contribute to the advancement of interdisciplinary research in the field of sustainable production.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Eicosapentaenoic Acid Is Most Oxidatively Stable in the sn-2 Position of Triacylglycerols Compared with sn-3 and sn-1","authors":"Annelie Damerau,&nbsp;Eija Ahonen,&nbsp;Maaria Kortesniemi,&nbsp;Haraldur G. Gudmundsson,&nbsp;Baoru Yang,&nbsp;Gudmundur G. Haraldsson,&nbsp;Kaisa M. Linderborg","doi":"10.1002/ejlt.70016","DOIUrl":"https://doi.org/10.1002/ejlt.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>Eicosapentaenoic acid (EPA) is an omega-3 polyunsaturated fatty acid (PUFA), which is easily oxidized based on its high level of unsaturation. So far, it is not fully clear how the location of EPA in triacylglycerols (TAGs) affects its stability. Here, the oxidative stability of EPA in regio- and enantiopure TAGs was investigated for the first time. For analysis of the complete oxidation behavior at 50 °C, headspace solid-phase micro extraction with gas chromatography–mass spectrometry (HS-SPME–GC–MS), liquid chromatography–MS (LC–MS), and nuclear magnetic resonance (NMR) spectroscopy were used, and the data obtained with all used methods was examined in combination using multivariate analysis (oxidomics approach). Oxidation patterns of EPA-containing TAGs were similar as seen previously for docosahexaenoic acid (DHA)-containing ones as shown in the abundance of propanal, 1-penten-3-ol, 2,4-heptadienal, or 5-ethyl-2(5<i>H</i>)-furanone. EPA in <i>sn</i>-2 was clearly the most stable as seen earlier for neat oil of regiopure TAGs-containing EPA and other omega-3 PUFAs at <i>sn</i>-2 position. The stability of EPA in <i>sn</i>-1 and <i>sn</i>-3 was expected to be identical under the achiral conditions. However, a minor tendency for better stability of <i>sn</i>-3 compared with <i>sn</i>-1 was seen at certain time points, the difference most likely arising from differences in levels of minor undetected and unidentified prooxidants.</p>\u0000 <p><i>Practical Applications</i>: On the basis of the results of this study, <i>sn</i>-2 should be highly favored for eicosapentaenoic acid in triacylglycerols to improve the stability of neat oils. This is of high interest for enzymatic restructuring processes of eicosapentaenoic acid-rich oils, such as those used for marine oil concentrates. By using enzymes with right regio- and enantiospecificity, the oxidative stability of omega-3 concentrates could be significantly improved over a randomized configuration of fatty acids in triacylglycerols. The findings in this study further contribute to knowledge on the formation of oxidation compounds from eicosapentaenoic acid as not all oxidation compounds reported in this study have been reported earlier. This will contribute to finding new solutions on how to analyze lipid oxidation in the future. Additionally, the reported experimental setup and oxidomic approach could be used to study other lipid species at different temperatures to achieve a complete picture on their oxidative behavior.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Characteristics of Cold-Pressed Hemp, Flax, Hazelnut, and Pumpkin Seed Oils and Press Cakes","authors":"Ivett Jakab,&nbsp;Mohsen Mardani,&nbsp;Judit Tormási,&nbsp;László Abrankó,&nbsp;Katalin Badak-Kerti","doi":"10.1002/ejlt.70017","DOIUrl":"https://doi.org/10.1002/ejlt.70017","url":null,"abstract":"<p>The physicochemical characteristics of cold-pressed hemp, flax, hazelnut, and pumpkin seed oils, along with the valorization opportunities of press cakes, were investigated. Initially, cold-pressed oils were analyzed for their yield, total fat content, acylglycerol composition, fatty acid compositions, and oxidative stability. In addition to analyzing the oils, the press cakes were also evaluated. Specifically, we assessed their fiber content, fatty acid, and amino acid profile. The oil yield of the seeds ranged from 20.62% to 54.07%, with hazelnut seeds recording the highest level. The acylglycerol composition of the oils showed low quality for commercial purposes in terms of partial hydrolysis of the oils (4.34%–17.08% free fatty acids and 3.68%–11.59% diacylglycerol). The highest percentage of total unsaturated fatty acids was recorded for hazelnut (92.47%), followed by flax (90.95%) and hemp (90.03%), and the highest degree of polyunsaturated fatty acids belonged to flaxseed oil and hemp seed oil (76.40% and 76.00%, respectively). The induction period of cold-pressed oils ranged between 3.29 and 17.30 h, with hazelnut oil being the most stable one. Additionally, the press cakes demonstrated significant potential as a source of dietary fiber (16.50%–34.94%), protein (26.49%–44.50%), and oil (6.45%–34.69%). The fatty acid and amino acid composition of press cakes showed that they can be a valuable source of essential amino acids (8.96%–15.00%).</p><p><i>Practical Applications</i>: The research not only provided valuable insights into the physicochemical properties of cold-pressed oils but also emphasized the significant potential of their by-products, the press cakes, within the food industry.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Different Molecular Compositions of Oils on Beeswax-Based Oleogels","authors":"Yang Liu,&nbsp;Bo Yang,&nbsp;Xiaofei Jiang,&nbsp;Guang Yang,&nbsp;Shengmin Zhou","doi":"10.1002/ejlt.70015","DOIUrl":"https://doi.org/10.1002/ejlt.70015","url":null,"abstract":"<div>\u0000 \u0000 <p>The molecular compositions of oils affect the properties of oleogels. Current research mainly focuses on the effects of minor components and fatty-acid compositions of triglycerides (TAGs) on the oleogel properties. In this study, the effects of oils with different molecular compositions, including sunflower oil (TAG), medium- and long-chain triglyceride (MLCT), and diacylglycerol (DAG), on the microstructure and physical properties of beeswax (BW) oleogels were investigated. The dielectric constant (<i>ε</i>′) results were higher for DAG (4.21) in comparison with MLCT (3.26) and TAG (3.13), which indicated that DAG had higher polarity. At 5 wt% BW, DAG oleogels had higher oil binding capacity (OBC) (100.00% ± 0.00%) than MLCT (86.54% ± 1.93%) and TAG (77.00% ± 2.00%). Meanwhile, the firmness of DAG oleogel (37.73 ± 3.09 g) was higher than those of MLCT (20.06 ± 0.61 g) and TAG (8.58 ± 0.14 g). Crystallization kinetics results showed that DAG oleogel had the lowest crystallization half-time (0.13 ± 0.01 min) compared to the other two oleogels. The polarized light microscope (PLM) results revealed that all the three BW-based oleogels had the same crystal morphology, and the microstructure of DAG oleogel was denser. Furthermore, obvious intermolecular hydrogen bonds between BW and DAG were observed by Fourier transform infrared (FTIR), which was attributed to the interactions between the hydroxyl groups of DAG and free fatty acids/free fatty alcohols in BW. These results indicated that oils with higher polarity could facilitate the formation of oleogels, making the gel structure more compact and stable.</p>\u0000 <p><i>Practical Application</i>: The higher polarity of DAG and MLCT could enhance the formation of crystal networks of oleogel. This finding could provide further guidance for the preparation of oleogels in the food industry.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 4","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Effect and Mechanism of Rice Bran Wax and Sodium Stearyl Lactate on the Properties and Cookie Quality of Hydroxypropyl Methylcellulose Oleogels","authors":"Yan Zhu,&nbsp;Luyao Xiong,&nbsp;Suyuan Zhao,&nbsp;Wei Xu,&nbsp;Liwen Zhang,&nbsp;Mingming Zheng,&nbsp;Yibin Zhou,&nbsp;Shiyi Li","doi":"10.1002/ejlt.70010","DOIUrl":"https://doi.org/10.1002/ejlt.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study the effect of rice bran wax (RBW) and sodium stearoyl lactate (SSL) on the structure, physical properties of hydroxypropyl methylcellulose (HPMC) oleogels and their performance in cookies were investigated. Both RBW and SSL significantly enhanced the thermal sensitivity, thixotropic recovery and shear viscosity of HPMC oleogels, especially at 4%–8% SSL. With the addition of RBW/SSL, a synergistic effect was observed, the number of crystals increased and the crystal structure became denser. RBW led to the presence of β' crystals, while SSL increased the number of α crystals in HPMC oleogels. Van der Waals interactions and electrostatic repulsion served to stabilize the network structure.</p>\u0000 <p><i>Practical Application</i>: 4%–8% sodium stearoyl lactate improved the spread ratio, texture and overall acceptability of hydroxypropyl methylcellulose (HPMC) oleogel cookies to a level similar to shortening cookies. This study provides theoretical support for the quality improvement of HPMC based oleogel cookies.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 4","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}