Formulation Optimization and Thermal Behavior of a Low-Trans Ternary Lipid Matrix from Fully Hydrogenated Rapeseed, Sea Buckthorn, and Rapeseed Oils for Potential Specialty Confectionery Fat Applications

Abstract

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.