Replacing Hydrogenated Fat in Cookies with Oleogels based on Butia odorata Seed Oil and Beeswax
These results suggest that oleogels containing <i>Butia</i> seed oil have the potential to replace hydrogenated vegetable fats in food products. This study shows that oleogels with <i>Butia</i> seed oil, particularly with beeswax mass fractions of 3-5 %, can effectively replace hydrogenated vegetable fats in cookie formulations. Unlike traditional structuring fats, these oleogels offer improved lipid profiles while maintaining desirable baking properties.
Authors
- Helen Cristina dos Santos Hackbart (ORCID: https://orcid.org/0000-0001-9176-314X)
- Camila de Oliveira Pacheco (ORCID: https://orcid.org/0009-0006-1691-3543)
- Élder Pacheco da Cruz (ORCID: https://orcid.org/0000-0002-0759-7378)
- Cristina Jansen-Alves (ORCID: https://orcid.org/0000-0002-2006-0129)
- Álvaro Renato Guerra Dias (ORCID: https://orcid.org/0000-0001-5171-1812)
- Cláudio Martin Pereira de Pereira (ORCID: https://orcid.org/0000-0002-2818-4281)
- Elessandra da Rosa Zavareze (ORCID: https://orcid.org/0000-0001-6227-3977)
- Carem Perleberg
- Rosinei Silva Santos (ORCID: https://orcid.org/0000-0003-3381-1945)
Institutions
- Universidade Federal de Pelotas (BR)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2025-08-31
- DOI
- https://doi.org/10.17113/ftb.63.04.25.8822
- Citations
- 1
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul