Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses

≤ 0.05), indicating improved spreadability attributed to the softer, less-crystalline nature of unsaturated fats compared to saturated fats. Proximate analysis revealed reduced fat content and a shift from saturated to unsaturated fats, notably oleic and linoleic acids, offering potential cardiovascular benefits. Confocal laser scanning microscopy showed denser fat crystal networks and smaller fat droplets at higher SRBO levels, enhancing oil retention and stability. Protein, fiber, moisture, and ash content remained stable across samples. These findings suggested that SRBO could be a functional and health-conscious alternative to palm kernel oil in plant-based mozzarella cheese, improving nutritional quality without compromising texture or functionality.