Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives...

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Principais autores:	Tamara Schmid, Elodie Gillich, Amandine André, Mathias Kinner, Irene Chetschik, Nadina Müller
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-03-01
coleção:	Foods
Assuntos:	Pickering emulsion crystallisation viscosity chocolate filling chocolate flavour
Acesso em linha:	https://www.mdpi.com/2304-8158/14/7/1179
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