CC BY-NC 4.0 ATTRIBUTION-NONCOMMERCIAL 4.0 INTERNATIONAL DeedSampaio, Shirley L.Chisnall, TimothyEuston, Stephen R.Liddle, CatrionaLonchamp, Julien2024-07-012024-07-012024-06-19Sampaio, S.L., Chisnall, T., Euston, S.R., Liddle, C. and Lonchamp, J. (2024) ‘Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan’, Food Chemistry, 457, p. 140134. Available at: https://doi.org/10.1016/j.foodchem.2024.140134.0308-8146https://eresearch.qmu.ac.uk/handle/20.500.12289/13805https://doi.org/10.1016/j.foodchem.2024.140134Corrigendum to “Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan” [Food Chemistry, 457 (2024), 140134](S0308814624017849)(10.1016/j.foodchem.2024.140134) available at: https://doi.org/10.1016/j.foodchem.2024.140273. The authors regret to inform that they omitted to include in the manuscript that Julien Lonchamp and Catriona Liddle are co-inventors on the patent PCT/GB2023/051783 (Palm-based shortening substitute). The authors would like to apologise for any inconvenience caused. © 2024 The Author(s)This study investigated the potential of a novel sustainable ingredient composed of rapeseed oil, linseed meal and beta-glucan (PALM-ALT) to mimic palm shortening functionality in cake. The combined functional properties of linseed meal and beta-glucan led to stable semi-solid emulsion-gels (20–31 μm oil droplet size, 105–115 Pa.s viscosity and 60–65 Pa yield stress). PALM-ALT contained 25 and 88% less total and saturated fat than palm shortening, whilst PALM-ALT cakes contained 26 and 75% less total and saturated fat than the palm-based control. PALM-ALT cakes matched the flavour profile of the palm-based control, while rapeseed oil cakes tasted more sour and less sweet than the control (p < 0.05). PALM-ALT cakes proved less hard and more cohesive than the control (p < 0.05), with 100% of the consumer panel preferring PALM-ALT formulations. This study demonstrated the unique potential of PALM-ALT as healthier, sustainable and competitive alternative to palm shortening.140134en© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).http://creativecommons.org/licenses/by-nc/4.0/PalmAlternativeUnsaturatedSustainableEmulsionArticle