Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina.
Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina.
J Sci Food Agric. 2021 Apr;101(6):2398-2405. doi: 10.1002/jsfa.10863. Epub 2020 Oct 22.
Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material.
FC formulated with 260 g kg oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC-CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg FC after 21 days of storage was found in FCs containing 220 and 260 g kg oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC-CSC.
Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC-CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry.
许多食品需要进行配方调整以减少饱和脂肪和反式脂肪的摄入量，因为这些脂肪被认为是不健康的。特别是，填充奶油（FC）的配方调整具有挑战性，因为如果不影响最终产品的特性，这些脂肪不能直接用液体油替代。本研究使用单甘油脂油凝胶作为脂肪材料研究了三明治饼干用填充奶油的配方和特性。
用 260 g kg 油凝胶制成的 FC 的粘弹性模量值与用作参考的商业三明治饼干用填充奶油（FC-CSC）的测量值没有显著差异。FC 的油结合能力随油凝胶含量的增加而降低。配方中油凝胶量的增加会降低硬度，但会增加粘性和内聚性。硬度、粘性和内聚性分别为 0.66 至 3.48 N、0.44 至 0.86 N s 和 0.07 至 0.29。当 FC 用于将饼干组装成三明治时，在含有 220 和 260 g kg 油凝胶的 FC 中，储存 21 天后发现 FC 中的油损失约为 9 g kg FC。与 FC-CSC 相比，由于在 FC 中使用油凝胶而导致的营养改善使饱和脂肪酸减少了 64.5%至 35.2%，反式脂肪酸减少了 1.0%至 0.0%。
在 FC 配方中用单甘油脂油凝胶完全替代全脂可获得具有良好品质和与 FC-CSC 获得的产品一些相似特性的产品，同时还具有更健康的营养特性。© 2020 英国化学学会。
