Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel

Supplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with different premixes for immune support and oleo...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Paulo Henrique Silva Santos, Cristina Kaori Suzuki, Suzana Caetano da Silva Lannes
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-01-01
Edice:	Foods
Témata:	chocolate oleogel rheology structure thermal analysis nutritional improvement
On-line přístup:	https://www.mdpi.com/2304-8158/14/3/430
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!