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

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.