Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic

• The original emulsion is a zero trans and reduced saturated fat shortening substitute for baked goods and puff pastries
• The structured oil-in-water emulsion behaves as a cellular solid
• The emulsion formulation can modified to perform as a laminating fat substitute for puff pastries
• Modifications include gelation of the oil phase with wax or substitution with palm oil, or increasing monoglyceride content

The effects of water content, monoglyceride chain length and concentration, oil type, and the addition of oil-phase and water-phase additives on the elastic modulus and yield stress of a structured oil in water were evaluated. The goal was to increase the elastic modulus of the original emulsion from 8.42 × 103 ± 11.3 Pa to 1.55 × 106 ± 2.1 × 105 Pa, and the yield stress from 112 ± 2.31 Pa to 835 ± 227 Pa. The addition of wax at greater than 10% (w/w), the use of palm oil or the gelation of the liquid oil phase with 5–7.5% rice bran wax, the use of C-18 saturated monoglyceride at 6%(w/w), and 4% (w/w) for C-22 saturated monoglyceride molecules were effective modifications capable of improving the mechanical behavior of the emulsion so that it can be used as a zero trans and reduced saturated fat laminating shortening substitute for puff pastry products.