Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a hydroxypropyl methylcellulose (hpmc)-based oleogel

HIGHLIGHTS

• who: María Dolores Alvarez and colleagues from the Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain have published the Article: Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel, in the Journal: Foods 2021, 10, x FOR PEER REVIEW of /2021/
• what: The use of HPMC is an adequate strategy to structure a large amount of healthy liquid oil and develop an OG with an improved lipid profile to be used as CB fat replacer.
• how . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.