Hydroxypropyl-methylcellulose and Methylcellulose Structured Oils as an Alternative Low Saturated Fat Stabilizer and Shortening Replacement for Food Applications

Abstract

The physical properties of freeze dried hydroxypropyl methylcellulose- (HPMC) and methylcellulose- (MC) structured oil as a stabilizer in peanut butter and a shortening replacement in cookie creams were investigated. Microstructural analysis revealed morphological differences between unaltered, freeze dried, and spray dried HPMC, with freeze dried structures showing highest oil holding capacity. Peanut butters were stabilized with 0.4 to 2.2 wt% HPMC or MC; significant reduction in oil loss was seen at 0.4 wt%, and no oil loss occurred at 2.2 wt%. As polymer concentration increased, firmness and adhesiveness increased to match commercial products. Substitution of shortening for HPMC- and MC-stabilized oil resulted in cookie creams with lower saturated fat content, reduced oil loss, and increased long-term stability. Shortening replacement at 50 and 75% of the fat content reduced overall cream stickiness and gumminess, and showed similar small and large amplitude rheological behaviour as compared to a commercial benchmark.