Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

“…In our previous work, oleogels with favorable mechanical properties and stable structure using MC or HPMC without additional thickeners by an emulsion template method have been successfully prepared and applied as conventional fat replacers in chocolate and baked pasta products (Espert, Hernández, Sanz, & Salvador, 2021;Espert, Salvador, & Sanz, 2020;. The current work aims to compare the differences in properties (microstructure, rheological properties, texture and oil binding capacity) between the emulsion template and foam template approaches for the preparation of oleogels with the purpose of providing a basic guide for further expansion of emulsion-based and foam-based oleogels for applications in the food industry.…”

Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine

“…Additionally, oleogel can make food have great color, flavor, texture, and stability [6] , and can be used to replace traditional plastic fat in foods. Currently, oleogels have been studied in the preparation of chocolate [7] , frankfurter-type sausages [8] , cookies [9] and other products, and they have good application prospects. In addition, oleogel can retain the properties of the liquid oil itself [10] .…”

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

“…Products such as confectionaries, pastries and spreads (Selvasekaran & Chidambaram, 2021) are probably the most critical, as properties related to oleogel structuring kinetics could play a significant role throughout lipid phase transformations (e.g., polymorphism) during the process (Bot & Flöter, 2013). Espert and coworkers demonstrated that the partial replacement of cocoa butter (at the optimum level they reached 50% replacement) with sunflower‐HPMC based oleogel reduced in a significative way the chocolate hardness and the melting temperature (from 36°C in the control to 33°C for 2% HPMC oleogel and 30°C when 0.5% oleogel was used), which is indicative of the effect of the oleogel in cocoa butter crystallization process (Espert et al, 2021). Distinctly, the work of Fayaz et al (2017), showed that chocolate spreads formulated with a monoglyceride‐based oleogel evidenced higher hardness values than the ones obtained for wax‐based chocolate spreads.…”

“…Some of the most auspicious applications appear to be in confectionaries with an emphasis on chocolate manufacturing, as the continuous phase is actually a blend of various fats. Several aspects should be considered, such as the production of heat‐resistant chocolate using ethylcellulose (Stortz & Marangoni, 2013) and prevention of oil migration phenomena highly associated with the formation of fat bloom on the surface of chocolates (Wendt et al, 2017), to a more up‐to‐date target of substituting high‐cost and low‐yield cocoa butter (Espert et al, 2021). In all these cases, the change of structure from the liquid‐state to the semi‐solid state will be influenced by the structuring kinetics.…”