INFORM February 2026

EXTRACTS & DISTILLATES INFORM 41

target. This review aimed to contribute to knowledge about insects as sources of fats and FAs. Lipids from insects could play an important role as a source of energy if incorporated into human diets and make a valuable integration into feed and food as long as they are safe, legal, and accepted. APPLICATION OF ZOPHOBAS MORIO LARVAE AS A DUAL REPLACER OF FAT AND QUINOA FLOUR IN GLUTEN FREE CAKE DEVELOPMENT Nakilcioğ lu, E., Journal of Insects as Food and Feed, online 2025. Bakery products, such as cake, are conventionally rich in carbohydrates but poor in nutrients. The use of edible insects in food formulations can enhance the quantity and quality of protein and fat in bakery products. Morio worm is an edible insect species known for its high protein and essential oil content. This study aimed to develop a new gluten-free cake formulation using Morio worm as white quinoa flour replacer and fat replacer and to specify their optimum usage rates for obtaining a gluten-free cake with reduced flour amount and carbohydrate content as well as increased protein content and overall acceptability. Face-centered composite design (FCCD) was used to develop a gluten-free cake formulation containing Morio worm. The effects of two independent variables, including the amount of white quinoa flour replacer (0–20%), and the amount of fat replacer

(0–30%), on the physical, textural, chemical, and sensory properties of gluten free cakes were evaluated. Optimization was applied to find the levels of independent variables supplying high specific volume, * value, protein content, total MUFA and PUFA contents and overall acceptability, low hardness and SFA content, moderate baking loss, and * value, and uniformity value equal to 0. The optimum level of Morio worm in gluten-free cake formulation was found to be 16.54% for white quinoa flour replacer and 29.99% for fat replacer. The protein content of the gluten-free cake containing the optimum level of Morio worm was increased by 68.38% compared to the control cake, while the fat and carbohydrate contents and energy value were reduced by 6.90%, 16.72%, and 0.34%, respectively. However, the changes in fat and energy values were not statistically significant (). Considering the properties of the newly developed gluten-free cake, it was revealed that Morio worm can be used as a replacer in gluten-free cake. REFINING HOUSE CRICKET ( ACHETA DOMESTICUS ) OILS AND ITS APPLICATION TO MAYONNAISE PRODUCTION Dao, D., et al. , Journal of Oleo Science , 74, 10, 879-885, 2025. House cricket ( Acheta domesticus ) oil is a potential source of the food industry, but its applications are still very limited. This study introduced a simple protocol

for refining crude cricket oil and then utilized the refined oil for mayonnaise production. Physical and chemical analysis showed that refining process could eliminate most free fatty acids as well as unwanted impurities in raw material. Refined cricket oil had a very high concentration of unsaturated fatty acids (35% oleic and 28% linoleic acids) and was appropriate to replace vegetable oil in mayonnaise productions. Texture and rheology analysis were applied to compare the quality of vegetable oil-based mayonnaise and refined cricket oil-based mayonnaise. Obtained results revealed that the latter had a better structure as well as a higher viscosity. EXPLORING THE SUITABILITY OF TENEBRIO MOLITOR POWDER (WHOLE AND DEFATTED BY SUPERCRITICAL CO 2 ) AS A PARTIAL FAT REPLACEMENT IN BOLOGNA-TYPE SAUSAGES Rodríguez-Párraga, J., et al. , Meat Science , 228, 109890, 2025. Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork fat replacement in Bologna type sausages. Sausages were made with 7.5 and 15 % pork fat replacement by T. molitor powder (TP). Two types of powder were