Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulat...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	María Dolores Alvarez, Susana Cofrades, María Espert, Teresa Sanz, Ana Salvador
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2021-11-01
סדרה:	Gels
נושאים:	foam-templated approach edible oleogel hydroxypropyl methylcellulose cocoa butter chocolate lipid profile
גישה מקוונת:	https://www.mdpi.com/2310-2861/7/4/220
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!