Oil structuration: A strategy to produce filling creams for sandwich cookies with reduced saturated fatty acids

PALLA, CAMILA; WASINGER, FLORENCIA; MARÍA E. CARRÍN

Zurich

Congreso; 8th International Symposium on Food Rheology and Structure; 2019

Convenience in consume and portability has made cookies a popular ¨on-the-go¨ snack among consumers, mainly between children and adolescents. In particular, sandwich cookies consisting of two cookies between which is a filling are highly consumed due to their texture and flavour attributes. However, soft filling creams (FC) used for filling sandwich cookies are often produced using a high proportion of highly saturated hard stock fat, which are unhealthy for consumers. The aim of this work was to study the formulation and characterization of FC using monoglycerides (MG) oleogels in order to obtain a product with low saturated fatty acids content and functionality similar to FC from commercial cookies (FCC, 22%wt fat content). Oleogels were prepared using 10%wt MG and high-oleic sunflower oil. FC were elaborated using variable amounts of oleogel (22 - 40%wt) and sugar, free-fat powdered milk, and vanilla essence. Different techniques including rheology, textural analysis, oil binding capacity (OBC), and oil loss in sandwich cookies were used for characterization.