摘要：

Cookie fillings are typically composed of sugar (60%–80%) and fat (20%–40%). The fat in these fillings is known as shortening, which currently has high levels of saturated fatty acids (SFA) and, in some cases, trans fatty acids (TFA). This makes the nutritional profile of this product a reason for concern, especially considering that the target audience for cookies is children. This study thus aimed to replace the commercial shortening in these fillings with oleogels made of soybean oil (SB) and high oleic sunflower oil (SF) structured with candelilla wax (CLX), monoglycerides (MG), and hard fat (HF), in different concentrations ranging from 5%–10% of the total structuring content. The complete replacement of shortening with oleogel reduced the amount of TFA by 100% and the amount of SFA by 50%–80%. The quantities of MG and HF greatly influenced the structuring of the product because the higher the concentrations (≥3%), the better the formation of the structured network, with good aeration, greater hardness, and less oil loss, compared with the standard with shortening. The samples that achieved physical properties similar to those of the control sample were samples 3:3:3 and 1:4:5 (CLX:MG:HF). These showed similar oil loss at T0 (~4.5%), and microstructure before and after temperature oscillations and closer consistency (~400gF/cm2) and adhesiveness (50gF.s) to the RP (800 gF/cm2 and 75gF.s). Although MG and HF are not good structuring elements alone as the CLX, they formed a network that is connected by hydrogen bonds with the sugar molecules that were resistant to stirring and thermal changes, which makes this system a potential replacement for shortenings in cookie fillings application.

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