The lowest density of cookie dough were formulated US-treated IES tempered at 25 °C . than the ones obtained with the non US-treated counterpart. The highest dough density was observe for the cookies made with the non US-treated IES tempered at 25 °C. the size of lipid crystals in US-treated IES contributes to air incorporation in cookie dough. it can be seen that slightly smaller crystals are obtained when the US-treated IES is tempered at 25 °C compared to the ones tempered at 5 °C.These slightly smaller crystals resulted in better air incorporation and significantly lower dough density as shown in Fig. 3A.