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SL was enzymatically interesterified from blends of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32). Four 30%-fat fillings were produced using SL or commercial shortening (CS) processed by mixer (F1, F2) or ball mill (F3, F4). SL improved the lipid profile with up to 14% fewer saturated fatty acids, higher monounsaturates (34.5%), and increased long-chain fatty acids (~18% C22:0). Physicochemical analyses over 180 days assessed texture, particle distribution, color, water activity, oil loss, and oxidative stability. F4 showed the highest firmness (~121.1 N) and smallest D50 (~80 µm), but lower oxidative stability (induction ~6.75–14.6 h) and higher oil loss (≥4.7%) versus CS fillings (~36–42.5 h). 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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.  \n1 Food Science and Nutrition Department, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil; [alvanessa92@gmail.com](alvanessa92@gmail.com) (V.A.); [sts.matheus@gmail.com](sts.matheus@gmail.com) (M.A.S.R.); [ligiadelboni20@gmail.com](ligiadelboni20@gmail.com) (L.d.M.P.D.); [jumacedo@unicamp.br](jumacedo@unicamp.br) (J.A.M.)  \n2 Centre of Natural Sciences, Federal University of São Carlos (UFSCar), Rod. Lauri Simões de Barros, Km 12–SP 189, Buri 18290-000, SP, Brazil; [furtado.gf@gmail.com](furtado.gf@gmail.com)  \n3 Institute of Food Technology (ITAL), Cereal and Chocolate Technology Center, Avenida Brasil, 2880,  \nCampinas 13070-178, SP, Brazil; [carla.lea@ital.sp.gov.br](carla.lea@ital.sp.gov.br) (C.L.d.C.V.); [vluccas@ital.sp.gov.br](vluccas@ital.sp.gov.br) (V.L.)  \n* Correspondence: [gamacedo@unicamp.br](gamacedo@unicamp.br)  \nAbstract  \nThis study aimed to evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings. SL was enzymatically interesterified from ablend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32) . Four fillings (30% fat) were prepared using either SL or commercial shortening (CS), with processing by mixer (F1, F2) or ball mill (F3, F4) . Commercial sandwich cookies were included asa reference Standard. SL exhibited an improved lipid profile, containing up to 14% less saturated fatty acids, higher levels of monounsaturated (34.5%), and increased long-chain fatty acids (~18% C22:0) . Physicochemical analyses were conducted over a storage period of 180 days, including evaluations of texture, particle distribution, color, water activity, oil loss, and oxidative stability. Among the formulations, F4 demonstrated the highest firmness (at ~121.1 N) and the smallest D 50 (~80 µm) . However, it also exhibited lower oxidative stability (induction period: ~6.75 to 14.6 h) compared to CS-based fillings (~36 to 42.5 h), along with a higher oil loss (≥4.7%) . Sensory of F4 yielded an overall acceptance index ≥ 70%, though it received lower scores for waxiness. Overall, the SL showed promising potential as a structuring fat in the fillings.  \nKeywords: hard fat; behenic acid; enzymatic interesterification; strawberry filling  \n1. Introduction  \nSandwich cookies consist of two cookie or wafer layers with an intermediate filling, forming a “sandwich” structure [1] . Fillings typically contain 30–35% fat and sugar, with consistency determined by solid fat content, and may include starch, emulsifiers, flavors, and colorants [2,3] .  \nFat is essential in fillings, providing the structural matrix that dictates texture, stability, and overall sensory quality of the final product. However, it is well established that high intake of saturated fatty acids is a risk factor for the development of obesity and may contribute to the onset or worsening of metabolic disorders and conditions associated with non-communicable chronic diseases (NCDs) [4] . In this context, health authorities and regulatory agencies involved in nutrition and public health are at various stages of  \nevaluating and implementing policies to promote healthy dietary habits, favoring vegetable oils rich in mono and polyunsaturated fatty acids (MUFAs and PUFAs)","cbCaim2dCji10tmL","https://ap.wps.com/l/cbCaim2dCji10tmL","pdf",2939201,"English","# Abstract\n# Introduction","[{\"question\":\"How was the palm oil-free structured lipid (SL) prepared for the cookie fillings?\",\"answer\":\"The SL was enzymatically interesterified from a blend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32), creating a new palm oil-free fat base for filling formulation.\"},{\"question\":\"How do the SL-based fillings compare with commercial shortening (CS) in lipid profile?\",\"answer\":\"SL-based fillings showed an improved lipid profile, including up to 14% less saturated fatty acids, higher monounsaturated fatty acid levels (34.5%), and increased long-chain fatty acids (about 18% C22:0).\"},{\"question\":\"Which formulation performed best for firmness and what trade-off was observed?\",\"answer\":\"F4 demonstrated the highest firmness (~121.1 N) and the smallest D50 (~80 µm), but it had lower oxidative stability (induction ~6.75–14.6 h) and higher oil loss (≥4.7%) than CS-based fillings.\"}]","Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings | PDF",1790760743]