Walnut oil oleogels as milk fat replacing system for commercially available chocolate butter

HIGHLIGHTS

• who: Andreea Puu0219cau0219 et al. from the Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural have published the research work: Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter, in the Journal: Gels 2022, 613 of /2022/
• what: The study aims to reformulate chocolate flavor butter using cold pressed (WO) (OGs) structured with 10% waxes and monoglyceride (MG) a milk fat replacing system. The aim of this study was to develop a chocolate spread based on walnut oil oleogel, given the recommendations in regard to the . . .
  

   

  

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