Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

Food Chemistry

Volumn 217, Issue , 2017, Pages 637-647

  Rodriguez Furlán, Laura T ^a   Baracco, Yanina ^a   Lecot, Javier ^b   Zaritzky, Noemi ^b   Campderrós, Mercedes E ^a  

^a Instituto de Investigaciones en Tecnologia Quimica   (Argentina)

^b Center of Research and Development in Food Cryotechnology   (Argentina)

Author keywords

Chocolates polymorphic form; DSC; Inulin; Shelf life; Stevia; Sucralose

Indexed keywords

CRYSTAL STRUCTURE; FOOD STORAGE; MELTING; SUGAR SUBSTITUTES;

INULIN; POLYMORPHIC FORMS; SHELF LIFE; STEVIA; SUCRALOSE;

POLYSACCHARIDES;

FAT; INULIN; SUCRALOSE; THEOBROMA OIL; FAT INTAKE; FOOD ADDITIVE; OIL; SWEETENING AGENT;

ARTICLE; BRIGHTNESS; CACAO; CHEMICAL STRUCTURE; CONTROLLED STUDY; CRYSTALLIZATION; DEGRADATION; GLYCATION; MELTING POINT; NONHUMAN; PHYSICAL CHEMISTRY; SHELF LIFE; STEVIA; STORAGE TEMPERATURE; ANALYSIS; CHEMISTRY; CHOCOLATE; FAT INTAKE; FOOD HANDLING; HEAT; HYDROGENATION; TEMPERATURE;

CACAO; CHOCOLATE; CRYSTALLIZATION; DIETARY FATS; FOOD ADDITIVES; FOOD TECHNOLOGY; HOT TEMPERATURE; HYDROGENATION; INULIN; OILS; SWEETENING AGENTS; TEMPERATURE;

EID: 84986277892     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.054     Document Type: Article

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