Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the amount of EFG in shortbread cookies, higher volumes and harder texture were observed, in relation to the higher water availability and the lower fat content. Thermal analysis conducted by means of DSC and ¹H-NMR confirmed the key role of lipids and water status on the mechanical properties of shortbread cookies. Darker colour and toasted notes were registered for increasing levels of EFG, in relation to the presence of inulin involved in the Maillard reaction. During storage, all the cookies resulted very stable regarding dimensions, colour and rancidity perception; only slight texture changes were observed, probably related to the moisture redistribution among the cookies components. EFG can be proposed as valuable ingredient to replace fats in shortbread cookies, allowing the use of the health claim “reduced saturated fat content” already from 40% butter substitution.

使用以菊粉和特级初榨橄榄油为基础的乳胶填充凝胶（EFG），可以得到脂肪替代量为0、20、40和50％的脆饼，并在60天内进行了研究。与较高的水分利用率和较低的脂肪含量相比，高油曲奇饼干中的EFG含量增加，体积更大且质地更硬。通过DSC和¹进行的热分析1 H-NMR证实了脂质和水状态对高油曲奇饼干的机械性能的关键作用。与美拉德反应中所涉及的菊粉的存在有关的是，较暗的颜色和烘烤的味道表明EFG水平升高。在储存过程中，所有曲奇在尺寸，颜色和酸败感方面都非常稳定。仅观察到轻微的质地变化，这可能与饼干成分之间的水分重新分布有关。可以提出EFG作为替代高油曲奇饼干中脂肪的有价值成分，从而允许使用已经从40％的黄油替代品中“减少饱和脂肪含量”的健康声明。