Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

ABSTRACTIron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which can be applied to fat-based foods such as c...

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Bibliographic Details
Main Authors: Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:International Journal of Food Properties
Subjects:
Chocolate bar
Fortification
Iron
Coconut stearin
Solid lipid nanoparticle
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2024.2311153

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2024.2311153

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