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Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams

In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated vegetable oil gel emu...

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Detalles Bibliográficos
Autores principales:	Espert, María, Sanz, Teresa, Salvador, Ana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996807/ https://www.ncbi.nlm.nih.gov/pubmed/33652856 http://dx.doi.org/10.3390/foods10030505

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