Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings

Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives...

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Bibliographic Details
Main Authors: Tamara Schmid, Elodie Gillich, Amandine André, Mathias Kinner, Irene Chetschik, Nadina Müller
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
Pickering emulsion
crystallisation
viscosity
chocolate filling
chocolate flavour
Online Access:https://www.mdpi.com/2304-8158/14/7/1179
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