Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replace...

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Detalles Bibliográficos
Autores principales: Alvarez, María Dolores, Cofrades, Susana, Espert, María, Salvador, Ana, Sanz, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067814/
https://www.ncbi.nlm.nih.gov/pubmed/33917185
http://dx.doi.org/10.3390/foods10040793

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067814/
https://www.ncbi.nlm.nih.gov/pubmed/33917185
http://dx.doi.org/10.3390/foods10040793

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