Oleogels as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

The development of cream fillings with improved health benefits and functional properties requires innovative fat substitutes. Oleogels have emerged as promising alternatives due to their ability to mimic the functionality of conventional fats. This study evaluated 16 oleogel formulations prepared using sunflower wax (SW) and glycerol monostearate (GM) with sesame and corn oils to identify the best candidates for chocolate cream fillings. The selection process combined data on textural properties, differential scanning calorimetry (DSC), oil binding capacity (OBC), and rheological analysis. Based on the analysis, SOSW4 (sesame oil + 4% SW), SOSW6 (sesame oil + 6% SW), COGM6 (corn oil + 6% GM), and SOGM6 (sesame oil + 6% GM) oleogels were identified as optimal.

SOSW4 exhibited moderate firmness (7.02 N), high spreadability (5.03 N·s), and balanced adhesiveness (-1.25 N·s), with excellent OBC (82.48%) and favorable DSC properties (ΔH = 7.236 J/g; Tonset = 40.40°C). Its rheological analysis showed strong gel elasticity (G') and stability up to 60°C. SOSW6 offered a firmer texture (12.94 N), exceptional OBC (93.08%), and superior spreadability (10.37 N·s), with increased thermal resistance up to 65°C. COGM6 demonstrated good softness (4.44 N), moderate spreadability (3.40 N·s), and low adhesiveness (-0.68 N·s), with moderate OBC (76.92%). Rheological analysis showed that it maintained balanced viscoelastic behavior but exhibited lower thermal resistance (~50°C). SOGM6 provided the softest option with low adhesiveness (-0.33 N·s), moderate OBC (63.23%), and elastic-viscous balance suitable for lighter cream fillings.



These oleogels balance critical properties required for cream fillings e.g., softness, spreadability, structural stability, and desirable melting profiles. These findings underscore the potential of SW and GM-based oleogels as healthier, functional fat replacers in cream fillings, catering to the AOCS community's interests in advancing lipid science and sustainable food technologies. Future work will focus on development, characterization, and sensory evaluation of oleogel-based chocolate cream fillings.