INFORM February 2026

46 INFORM FEBRUARY 2026 , VOL. 37, NO. 2

of flocculation, reduced CO crystallization, and melting above 37 °C. UNVEILING MOLECULAR INTERACTIONS IN CHOCOLATE BY MOLECULAR DYNAMICS: A STUDY ON CAFFEINE, FATTY ACIDS, AND SUGARS Tidke, A.S., et al. , Journal of Chemical & Engineering Data , 70, 2, 921-933, 2025. This study investigates the incorporation of caffeine into chocolate protein bars, focusing on its interactions with fatty acids from cocoa powder and various sweeteners, including Acesulfame-K, Maltose, and Mannitol. Utilizing molecular dynamics simulations, hydrogen bonding, radial distribution function, and mean squared displacement are analyzed to understand the molecular behavior and interactions at the atomic level. The study reveals that caffeine’s interaction with fatty acids significantly influences the stability and efficacy of the final product. The choice of sweeteners also impacts these interactions, with each sugar demonstrating unique

properties that affect the dynamics within the chocolate matrix. The simulations show subdiffusive to diffusive transitions, indicating strong initial binding that gradually loosens over time. This detailed molecular insight is crucial for optimizing the formulation, processing conditions, and storage of caffeine-fortified chocolate protein bars, ultimately enhancing product quality and bridging the knowledge gap in understanding how these molecular interactions affect the properties of chocolate protein bars. FROM LIQUID TO SOLID: EXPLORING TECHNIQUES, APPLICATIONS, AND CHALLENGES OF STRUCTURED OILS AS FAT REPLACEMENTS IN FOOD FORMULATIONS Savchina, E., et al. , Comprehensive Reviews in Food Science and Food Safety , 24, 2, 2025. Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following

the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast-developing research area. This review explores the current state of applications developed for oil structuring, considering the challenges and prospects. Processes such as direct and indirect oleogelation, as well as interesterification (acidolysis, alcoholysis, glycerolysis, and transesterification), are described, outlining the main factors governing them. The review also presents the potential applications and enhancement of the functional properties of structured oils in various food formulations. From the latest literature, the industrial applicability of structured oils is discussed. This work provides a well structured overview of the broad and diverse topic of fat mimetics and oil structuring, creating a solid base for a better understanding of the topic and spotting the challenges associated with their application.