PMID- 33917185
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20210502
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 4
DP  - 2021 Apr 7
TI  - Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter 
      Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based 
      Oleogel.
LID - 10.3390/foods10040793 [doi]
LID - 793
AB  - 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 occurrence of several 
      chronic diseases. This study researched the partial or total replacement of CB by 
      an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that 
      would allow a partial substitution of CB in confectionery products. The 
      "emulsion-templated approach" was used to develop a sunflower oil-HPMC-based OG. 
      Different CB:OG ratios were formulated increasing the percentage replacement of 
      CB by OG from 50 to 100%. Rheological and textural properties were determined and 
      compared with a CB control at 20 and 10  degrees C. Oil-binding capacity was also 
      analyzed. The systems showed a solid-like behavior, with higher elastic than 
      viscous modulus, which increased with CB concentration. Compared with 20  degrees C, at 
      10  degrees C there was an increase in connectivity, viscoelasticity, and consistency of 
      the systems, in response to a more complete CB crystallization. The replaced 
      systems also presented a better lipid profile than CB. This evidence suggests 
      that formulated CB:OG system at 50:50 ratio could become useful as a CB 
      equivalent in chocolate products.
FAU - Alvarez, Maria Dolores
AU  - Alvarez MD
AUID- ORCID: 0000-0002-6578-4980
AD  - Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC), 28040 
      Madrid, Spain.
FAU - Cofrades, Susana
AU  - Cofrades S
AD  - Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC), 28040 
      Madrid, Spain.
FAU - Espert, Maria
AU  - Espert M
AD  - Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), 46980 Paterna, 
      Spain.
FAU - Salvador, Ana
AU  - Salvador A
AUID- ORCID: 0000-0001-7634-027X
AD  - Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), 46980 Paterna, 
      Spain.
FAU - Sanz, Teresa
AU  - Sanz T
AD  - Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), 46980 Paterna, 
      Spain.
LA  - eng
PT  - Journal Article
DEP - 20210407
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8067814
OTO - NOTNLM
OT  - cocoa butter
OT  - edible oleogel
OT  - emulsion-templated approach
OT  - fatty acids profile
OT  - hydroxypropyl methylcellulose
OT  - thermorheological properties
COIS- The authors declare they do not have any conflict of interest.
EDAT- 2021/05/01 06:00
MHDA- 2021/05/01 06:01
PMCR- 2021/04/07
CRDT- 2021/04/30 01:05
PHST- 2021/03/12 00:00 [received]
PHST- 2021/04/02 00:00 [revised]
PHST- 2021/04/06 00:00 [accepted]
PHST- 2021/04/30 01:05 [entrez]
PHST- 2021/05/01 06:00 [pubmed]
PHST- 2021/05/01 06:01 [medline]
PHST- 2021/04/07 00:00 [pmc-release]
AID - foods10040793 [pii]
AID - foods-10-00793 [pii]
AID - 10.3390/foods10040793 [doi]
PST - epublish
SO  - Foods. 2021 Apr 7;10(4):793. doi: 10.3390/foods10040793.