Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05844-7.pdf
Reference27 articles.
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2. Administration USF (2018) Final determination regarding partially hydrogenated oils (removing trans fat). UIC L. Rev 54:567
3. Adrah K, Adegoke SC, Nowlin K, Tahergorabi R (2022) Study of oleogel as a frying medium for deep-fried chicken. J Food Meas Charact 16:1114–1123
4. Aliasl Khiabani A, Tabibiazar M, Roufegarinejad L, Hamishehkar H, Alizadeh A (2020) Preparation and characterization of carnauba wax/adipic acid oleogel: a new reinforced oleogel for application in cake and beef burger. Food Chem. https://doi.org/10.1016/j.foodchem.2020.127446
5. Alvarez MD, Cofrades S, Espert M, Salvador A, Sanz T (2021) Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a hydroxypropyl methylcellulose (Hpmc)-based oleogel. Foods. https://doi.org/10.3390/foods10040793
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3. Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point;International Journal of Food Science & Technology;2024-02-25
4. Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content;Food Research International;2024-02
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