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Although suitable, substitution of oleogels for chocolate saturated fat may result in unfavorable rheological and sensory properties. Thus, HG can be a good alternative to oleogels
About
Although application of oleogels appears to be a proper choice for reducing saturated fat in chocolate, retention of the chocolate solidity will be very difficult, leading to undesirable rheological and sensory properties. Therefore, the use of hybrid gels (HGs) instead of oleogels would be a better alternative. HG is a double-components system composed of a hydrogel and an oleogel. The former is prepared using water and hydrocolloids, and the latter is produced using an unsaturated oil and an oleogelator. By replacing cocoa butter with HG, it is possible to lower the level of saturated fat in chocolate.
Key Benefits
1- Reduction of the saturated fat content of chocolate. 2- Promotion of consumers' health. 3- Reduction of the chocolate final price owing to the decreased consumption of cocoa butter.
Applications
Replacement of cocoa butter with HGs in chocolate.