Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulat...

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Detalles Bibliográficos
Autores principales: Alvarez, María Dolores, Cofrades, Susana, 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/PMC8628694/
https://www.ncbi.nlm.nih.gov/pubmed/34842693
http://dx.doi.org/10.3390/gels7040220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8628694/
https://www.ncbi.nlm.nih.gov/pubmed/34842693
http://dx.doi.org/10.3390/gels7040220

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