Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility
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DOI: 10.3390/foods9060796
Abstract: This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at… read more here.
Keywords: cellulose ether; fat cellulose; digestion; milk fat ... See more keywords