Search results for "Oleogel"

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Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

2021

The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…

food.ingredientGeneral Chemical EngineeringMelting temperatureSaturated fatFlavour01 natural sciencesSensory analysis0404 agricultural biotechnologyfood0103 physical sciencesCocoa butter replacerFood scienceChocolatePhysical properties010304 chemical physicsChemistrySunflower oilHydroxypropyl methylcellulose04 agricultural and veterinary sciencesGeneral ChemistrySensory analysis040401 food scienceSunflowerOleogelEmulsionFood Science
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