Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids

Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids

Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty aci...

Full description

Bibliographic Details
Main Authors: Kamila Ferreira Chaves, Giuliano Leão Pereira de Castro, João Paulo Ribeiro Boemer, Vanessa Martins da Silva, Rosiane Lopes da Cunha, Valdecir Luccas, Ana Paula Badan Ribeiro
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2024-03-01
Series:Brazilian Journal of Food Technology
Subjects:
Organogels
Particle size
Dynamic turbidimetry
Structuring agents
Crystal morphologies
Food products
Consistency
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100405&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100405&tlng=en

Similar Items