Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
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DOI: 10.3390/foods10040793
Abstract: Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the… read more here.
Keywords: substitution; cocoa butter; hpmc based; thermorheological characterization ... See more keywords