High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content

Skelhon Thomas S.; Olsson Patrik K. A.; Morgan Adam R.; Bon Stefan A. F.

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High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content

机译：高内相琼脂水凝胶在可可脂和巧克力中的分散体，可降低脂肪含量

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Reducing the fat content of chocolate formulations is a major challenge for the confectionery industry. We report the suspension of aqueous microgel agar particles of up to 80% v/v within sunflower oil, cocoa butter, and ultimately chocolate. The optimised emulsification process involves a shear-cooling step. We demonstrate the versatility of our method when applied to white, milk, and dark chocolate formulations, whilst preserving the desired polymorph V of the cocoa butter matrix. In addition, we show that this technology can be used as a strategy to disperse alcoholic beverages into chocolate confectionery.

机译：减少巧克力配方的脂肪含量是糖果业的主要挑战。我们报道了高达80％v / v的含水微凝胶琼脂颗粒在葵花籽油，可可脂和最终巧克力中的悬浮液。优化的乳化过程包括剪切冷却步骤。我们证明了我们的方法应用于白巧克力，牛奶和黑巧克力配方时的多功能性，同时保留了可可脂基质所需的多晶型物V。此外，我们证明了该技术可以用作将酒精饮料分散到巧克力糖果中的策略。

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《Food & Function》 |2013年第9期|共8页
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Skelhon Thomas S.; Olsson Patrik K. A.; Morgan Adam R.; Bon Stefan A. F.;
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正文语种 eng
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1. High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content [J] . Skelhon Thomas S., Olsson Patrik K. A., Morgan Adam R., Food & Function . 2013,第9期

机译：高内相琼脂水凝胶在可可脂和巧克力中的分散体，可降低脂肪含量
2. Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: implications for vegetable fat quantification in chocolate. [J] . Spangenberg JE, Dionisi F Journal of Agricultural and Food Chemistry . 2001,第9期

机译：通过体积和分子碳同位素分析表征可可脂和可可脂当量：对巧克力中植物脂肪定量的意义。
3. Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate [J] . Kadivar Sheida, De Clercq Nathalie, Mokbul Mansura, LWT-Food Science & Technology . 2016,第Null期

机译：酶法生产的葵花籽油基可可脂当量对可可脂的相行为和黑巧克力品质的影响
4. A SUPERCRITICAL PROCESS TO PRODUCE COCOA BUTTER AND CHOCOLATE PARTICLES FOR THE SEEDING OF CHOCOLATE [C] . Jean-Jacques LETOURNEAU, Katja ENGLERT, Elisabeth RODIER, Italian Conference on Supercritical Fluids and Their Applications . 2004

机译：一种超临界方法，用于生产可可脂和巧克力颗粒的巧克力
5. Crystallization behavior and kinetics of blends of cocoa butter and milk fat or milk fat fractions. [D] . Metin, Serpil. 1997

机译：可可脂和乳脂或乳脂馏分的混合物的结晶行为和动力学。
6. Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides Glucose and Insulin [O] . Rina Yu Chin Quek, Elaine Wan Yi Peh, Christiani Jeyakumar Henry 2020

机译：巧克力糖果中的可可脂和可可脂当量对人血甘油三酸酯葡萄糖和胰岛素的影响
7. Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate [O] . Andres Silvestre Gallegos Soto, Renata Santos Rabelo, Eliana Marcela Vélez-Erazo, 2020

机译：复合壳聚糖水凝胶在黑巧克力中的各种替代Cocoa黄油中的应用

High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content

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