Diana Temirova

The demand for sustainable, low-trans specialty confectionery fats drives the search for novel lipid sources. This study optimizes a ternary lipid matrix utilizing fully hydrogenated rapeseed oil (FHRSO), sea buckthorn oil (SBO), and native rapeseed oil (RSO) to overcome the structural limitations of previous binary systems. Formulations were modified via chemical interesterification, and optimization was conducted using a simplex-lattice mixture design targeting iodine value, slip melting point (SMP), and unsaturated-to-saturated fatty acid ratios. The optimal blend (57% FHRSO, 9.5% SBO, 33.5% RSO) achieved an experimental SMP of 36.3 °C and a trans fatty acid content of 0.9%, strictly complying with TR CU 024/2011 regulations. The resulting triacylglycerol profile, characterized by mixed types (SOO, SOS, LOS), demonstrated compositional compatibility with the structural requirements of confectionery fats, supported by a solid fat content profile indicating appropriate melting dynamics. The strategic incorporation of RSO effectively improved the plasticity of the lipid network. In conclusion, this study presents the development of a locally sourced, low-trans ternary fat system that presents suitable physicochemical properties for future applications in specialty confectionery fat formulations.

The development of alternative fat systems for confectionery glazes requires precise control of melting behavior, solid fat content, and rheological performance. In this study, binary fat systems based on fully hydrogenated rapeseed oil (FHRSO) and refined sea buckthorn oil (RSBO) were developed and modified by chemical interesterification for application in non-tempered confectionery glazes. Interesterified blends with FHRSO/RSBO ratios of 10/90, 20/80, and 30/70 were characterized in terms of fatty acid composition, trans fatty acid isomers, melting behavior, solid fat content (SFC), and rheological properties. The investigated systems were distinguished by a high content of palmitoleic acid (C16:1) derived from RSBO, while increasing FHRSO content led to higher saturated fatty acid levels, higher melting temperatures, and increased SFC values. Among the tested formulations, the FHRSO/RSBO 20/80 blend exhibited the most balanced functional profile, showing moderate melting characteristics, an SFC value of approximately 15% at 30 °C, and favorable Casson viscosity for glaze processing. A confectionery glaze prepared with this fat system showed good flow behavior during application, rapid setting at ambient temperature, and stable surface appearance during 30 days of storage. The results demonstrate that chemically interesterified FHRSO/RSBO systems, particularly the 20/80 formulation, represent a promising alternative lipid base for non-tempered confectionery glazes.