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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Paulo Henrique Silva Santos, Cristina Kaori Suzuki, Suzana Caetano da Silva Lannes
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-01-01
סדרה:	Foods
נושאים:	chocolate oleogel rheology structure thermal analysis nutritional improvement
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/3/430
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!