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Development of low-saturated fat compound chocolate by partial replacement of cocoa butter substitute with a novel oleofoam based on sheep tail stearin and glycerol monostearate

In this study, oleofoam, a novel aerated system for healthier, low-fat lipid-based foods, was used to produce compound chocolates. Cocoa butter substitute (CBS) was partially replaced with stable oleofoam (made from flaxseed oil, sheep tail stearin, and glycerol monostearate) at 0 %, 25 %, 50 %, and...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Maryam Abdollahi, Sayed Amir Hossein Goli
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2025-12-01
Schriftenreihe:Applied Food Research
Schlagworte:
Sheep tail stearin
Oleofoam
Compound chocolate
Fat reduction
Rheology
Storage stability
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2772502225007735
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