Grant: Collaborative Research and Development Grants

The fillings in confectionery and bakery products are typically made from a mixture of fat and other ingredients, including sugar. Over the past 30 years, these fillings have undergone significant changes in their formulation, from lard to partially hydrogenated fats to coconut oil and now to palm oil-based fillings. However, to this day, the fundamental science explaining how these filling fats solidify in the presence of other ingredients is not understood. New filling formulations are the result of trial and error and anecdote. So, if the science can be understood, opportunities exist to alter the nutritional profile and also improve the shelf life, texture, and consumer acceptability of these fillings. Our industrial sponsor is particularly interested in understanding how they can lower the saturated fat content of their fillings, without negatively impacting performance, texture or taste. In 2012, they set a target to reduce the saturated fat content of all their products by 10% by 2020, and this research will greatly help them in reaching those goals. By using advanced microscopy and food and materials science techniques, our research team will explore, at a molecular level, how the presence of sugar influences the crystallization of filling fats, and in particular palm-based fats. The new knowledge gained from this research will allow the sponsor to substitute a greater proportion of highly saturated fats (such as coconut oil) with less saturated fats (such as palm oil) in their fillings, without sacrificing texture or shelf-life. It will aid them in achieving their goal of reducing saturated fats in their products, and will provide Canadian consumers will greater eating choices. Today's consumers are conscious of the ingredients in their snack foods, and increasingly want lower saturated fat content in their products. By providing these options to consumers, the sponsor will maintain a competitive advantage in the globally competitive snack market.