New product development using oleosome

Hello, community,

I’m on the verge of my project. So I have to prepare a new food based on oleosome. As you guys know, oleosome has the same consistency as butter. My initial plan was to prepare a bakery by incorporating oleosome and butter together as a mixture. But during the process, I realised oleosome doesn’t have that much thermal property. Guys, do you have any other ideas on the incorporation of oleosome on low-temperature products? As of now, Mayonnaise is already existing

Please help