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Exploring the use of oleogels as alternatives to palm oil chocolate spread formulations

Year: 2025

Type: conference-paper

Abstract: [Excerpt] The substitution of palm oil with oleogels enabled the development of stable chocolate spreads with desirable characteristics, offering a nutritionally healthier alternative by replacing saturated fats, while also providing a more environmentally sustainable option.[...]

Source: RepositóriUM (Universidade do Minho)

Authors: Franco, Isabel S., Rodrigues, Rui Miguel Martins, Vieira, Jorge Miguel Magalhães, Rendueles, Manuel, Teixeira, J. A., Lüdtke, Fernanda Luisa

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Good health and well-being, Zero hunger

Open Access status: green

OpenAlex ID: W6981743094

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