Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
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DOI: 10.1080/10942912.2024.2311153
Abstract: ABSTRACT Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which… read more here.
Keywords: sln ferrous; coconut stearin; sensory acceptability; sulfate ... See more keywords