Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility

Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility

This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm...

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Bibliographic Details
Main Authors: Maria Espert, Teresa Sanz, Ana Salvador
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
hydrocolloids
milk fat
spreadable creams
spreadability
fat release
Online Access:https://www.mdpi.com/2304-8158/9/6/796

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