https://doi.org/10.17113/ftb.63.04.25.8822

Article in press

Replacing Hydrogenated Fat in Cookies with Oleogels based on Butia odorata Seed Oil and Beeswax

Cristina Jansen-Alves^1*, Elder Pacheco da Cruz¹ Rosinei Silva Santos², Camila de Oliveira Pacheco¹, Carem Perleberg² Helen Cristina dos Santos Hackbart¹, Claudio Martin Pereira de Pereira², Alvaro Renato Guerra Dias¹ and Elessandra da Rosa Zavareze¹

¹Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil

²Laboratory Innovaschem, Bioforensics Research Group, Federal University of Pelotas, 96010-900, Pelotas, RS, Brazil

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 9 August 2024

Accepted: 7 August 2025

Keywords:

beeswax; Butia seed oil; fatty acid profile; gas chromatography; texture profile

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Hydrogenated fats are widely used to enhance texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases. While Butia seed oil (BSO) contains saturated fats, its potential as an alternative structuring lipid in food applications remains unexplored. This study investigates the formulation of BSO-based oleogels and their potential as a replacement for hydrogenated fats in cookies.

Experimental approach. This study aimed to develop oleogels based on BSO and beeswax (1, 3, and 5 %, m/m) and apply them to cookies as a substitute for hydrogenated fat. The chemical composition, thermal properties, and functional groups of the BSO and beeswax constituents were analyzed. The oleogels were characterized in terms of lipid stability, oil binding capacity, gel stability, thermal properties, and color parameters. Subsequently, the oleogels were applied to cookies as a substitute for hydrogenated vegetable fat. The cookies were evaluated for mass loss, color, expansion factor, specific volume, and texture properties.

Results and conclusions. BSO presented saturated fatty acids (22.87 mg/mL lauric and 22.45 mg/mL caprylic acid) and notably high levels of unsaturated fatty acids (oleic acid 33.21 mg/mL and linoleic acid 30.61 mg/mL). Oleogels containing 3 and 5 % beeswax remained stable for 90 days. Increasing the beeswax percentage resulted in greater oleogel hardness (p<0.05). Specifically, the oleogel with 5 % beeswax exhibited the highest oil binding capacity, reaching 99.9 %. Cookies formulated with oleogel showed lower hardness and mass loss, as well as a higher specific volume compared to the cookie control (without oleogel). Notably, the use of oleogels did not alter the cookies’ visual characteristics, supporting their potential as a viable fat replacer in oven-baked products.

Novelty and scientific contribution. These findings suggest that BSO oleogels have the potential to replace hydrogenated vegetable fats in food products. This study demonstrates that BSO-based oleogels, particularly at 3–5 % beeswax concentrations, can effectively replace hydrogenated vegetable fats in cookie formulations. Unlike traditional structuring fats, these oleogels offer improved lipid profiles while maintaining desirable baking properties.