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

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.