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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...

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Principais autores: María Dolores Alvarez, Susana Cofrades, María Espert, Teresa Sanz, Ana Salvador
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-11-01
coleção:Gels
Assuntos:
foam-templated approach
edible oleogel
hydroxypropyl methylcellulose
cocoa butter
chocolate
lipid profile
Acesso em linha:https://www.mdpi.com/2310-2861/7/4/220
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