Usage of crystallised pickering emulsions in biscuits as palm oil replacement
The type of fat or oil used in biscuit production significantly influences dough processability during formation, rolling, laminating, shaping, and baking, as well as the final product’s firmness, crumbliness, colour, and shape. Palm fat, with its ideal melting range of 35–42 °C, is common for dough...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002240 |
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| author | Tamara Schmid Mathias Kinner Nadina Müller |
| author_facet | Tamara Schmid Mathias Kinner Nadina Müller |
| author_sort | Tamara Schmid |
| collection | DOAJ |
| description | The type of fat or oil used in biscuit production significantly influences dough processability during formation, rolling, laminating, shaping, and baking, as well as the final product’s firmness, crumbliness, colour, and shape. Palm fat, with its ideal melting range of 35–42 °C, is common for dough production, but sustainability concerns and the desire to avoid tropical oils have driven interest in modifying temperate-region plant oils.Research into particle-stabilised emulsions showed comparable dough and cookie quality to palm oil, significantly outperforming pure oils. Using 1.0 % press cake particles as stabilisers yielded promising results, though higher concentrations darkened biscuit colour. Minimal differences were observed between various raw materials tested. While 1.0 % press cake does not significantly improve sustainability regarding sidestreams, incorporating regional oil and press cake offers a promising step toward a more sustainable alternative. Additionally, reducing fat by incorporating an inner water phase enhances the product’s nutritional profile. |
| format | Article |
| id | doaj-art-ae5d5aa5dd0b4f9da01dd0347b7f5557 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-ae5d5aa5dd0b4f9da01dd0347b7f55572025-08-20T03:31:20ZengElsevierApplied Food Research2772-50222025-06-015110091610.1016/j.afres.2025.100916Usage of crystallised pickering emulsions in biscuits as palm oil replacementTamara Schmid0Mathias Kinner1Nadina Müller2Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, SwitzerlandZurich University of Applied Sciences, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, SwitzerlandCorresponding author at: University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.; Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, SwitzerlandThe type of fat or oil used in biscuit production significantly influences dough processability during formation, rolling, laminating, shaping, and baking, as well as the final product’s firmness, crumbliness, colour, and shape. Palm fat, with its ideal melting range of 35–42 °C, is common for dough production, but sustainability concerns and the desire to avoid tropical oils have driven interest in modifying temperate-region plant oils.Research into particle-stabilised emulsions showed comparable dough and cookie quality to palm oil, significantly outperforming pure oils. Using 1.0 % press cake particles as stabilisers yielded promising results, though higher concentrations darkened biscuit colour. Minimal differences were observed between various raw materials tested. While 1.0 % press cake does not significantly improve sustainability regarding sidestreams, incorporating regional oil and press cake offers a promising step toward a more sustainable alternative. Additionally, reducing fat by incorporating an inner water phase enhances the product’s nutritional profile.http://www.sciencedirect.com/science/article/pii/S2772502225002240Pickering emulsionCrystallisationBiscuit doughOil bindingBiscuit quality |
| spellingShingle | Tamara Schmid Mathias Kinner Nadina Müller Usage of crystallised pickering emulsions in biscuits as palm oil replacement Applied Food Research Pickering emulsion Crystallisation Biscuit dough Oil binding Biscuit quality |
| title | Usage of crystallised pickering emulsions in biscuits as palm oil replacement |
| title_full | Usage of crystallised pickering emulsions in biscuits as palm oil replacement |
| title_fullStr | Usage of crystallised pickering emulsions in biscuits as palm oil replacement |
| title_full_unstemmed | Usage of crystallised pickering emulsions in biscuits as palm oil replacement |
| title_short | Usage of crystallised pickering emulsions in biscuits as palm oil replacement |
| title_sort | usage of crystallised pickering emulsions in biscuits as palm oil replacement |
| topic | Pickering emulsion Crystallisation Biscuit dough Oil binding Biscuit quality |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002240 |
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