Oil migration in filled pralines is a phenomenon that is highly correlated with the occurrence of chocolate bloom. In this study the potential to suppress or prevent oil migration by incorporation of sterol/sterolster‐structured organogels was evaluated. Different quantities, 2.5 or 14% (w/w), of gel with structurant levels of either 10 or 25% (w/w) were studied in a layered model system. The gel was either a part of the nougat or of the chocolate phase, or as a separate layer. Samples were monitored regularly for a period of 24 weeks at storage temperatures of 10, 18 and 28 °C. The amount of migrated oil was determined via DSC analysis of a surface sample. The results indicate that, despite the additional oil brought into the system via the oleogel, the level of oil found in the chocolate layer is reduced through the presence of the gel. In particular, the three‐layer system and gelled chocolate appear to be promising routes to either suppress oil migration or improve nutritional profiles by incorporation of liquid oils.

The antioxidant activity and total phenolic contents in leaves and leaf extracts of Stevia plants grown under the different conditions of Egypt, India, Paraguay, Greece and Spain were studied. The moderate levels of total phenolics (from 5.64 to 6.45 mg mL-1) was found in Stevia leaf extracts from Egypt, India and Greece which can depend from the climate conditions during growing season of Stevia plants. High amounts of total phenolics contained leaves of Stevia plants from Paraguay and Spain (from 8.69 to 9.44 mg mL-1). The antioxidant activity in Stevia plants from Paraguay was about 46% and from Spain about 57%. The individual profile of phenolic acids differed between samples, Stevia leaf extracts from Greece, Spain and Paraguay has been shown the high contents of caffeic acid (29.9, 22.1 3 and 16.2 µM mL-1 respectively) and catechin (52.9, 64.2 and 48.1 µM mL-1) as compared to samples from Egypt and India. In these variants were present the high content of steviolbioside and RT 21 too. In same time another redistribution quantity of identified phenolics compounds in their composition compared with all experimental samples has been presented in the Stevia leaves from Greece. In leaf extract from Greece quantity of steviolbioside was less on 50% compared with variants of leaf extracts from India and Spain.

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