Functionality of stearic acid-rich hardstock fats in sugar-snap cookies

Palm oil is commonly applied in bakery margarines because of its availability, low cost, high oxidative stability and semi-solid state at room temperature. However, due to possible nutritional and sustainability issues, the food industry is looking for alternatives. In this study, the functionality of three alternative non-palm hardstock fats (β’-tending/plastic Fat A and B, and β-tending/non-plastic Fat C) rich in stearic acid and combined with rapeseed oil (RO) was evaluated in sugar-snap cookies. Firstly, the fat blends were characterised for their fatty acid composition, melting and crystallisation behaviour. Secondly, margarines (80% fat) were produced and evaluated for water droplet size, texture, rheological behaviour and melting profile. Finally, the impact of the margarines on cookie dough properties (density, texture and rheology) and end product quality (spread ratio, fracture force and cracking pattern) was investigated. The proposed alternative fat phases showed a lower atherogenicity index and a different melting and crystallisation behaviour compared to the palm-based fat blend. These physicochemical differences resulted in margarines with distinct microstructural and thermal properties. However, dough hardness and elasticity was not significantly affected. Regarding sugars-snap cookies, the application of Fat A/RO 73/27 gave similar quality attributes as the palm-based reference, whereas Fat B/RO 81/19 and Fat C resulted in slightly wider and more easy-to-break cookies which in some cases might even be more desired. Furthermore, it was hypothesised that the timing and extent at which water is released during baking affects its interaction with other ingredients and the final cookie characteristics