Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter
A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate chocolate flavor butter, using cold pressed...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2022-09-01
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| Serie: | Gels |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2310-2861/8/10/613 |
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