期刊
FOOD & FUNCTION
卷 4, 期 9, 页码 1314-1321出版社
ROYAL SOC CHEMISTRY
DOI: 10.1039/c3fo60122f
关键词
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资金
- Advantage West Midlands (AWM)
- European Regional Development Fund (ERDF)
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.
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