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008			241025b |||||||| |||| 00| 0 eng d
100			_aLeila Roufegarinejad
245			_aCarnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads
300			_ap331-339
520			_aThe aim of this study was to replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2% carnauba wax with 4% adipic acid (AD—CWO) were substituted (at 20%, 50%, and 70%), and chocolate spread characteristics were evaluated. Various properties of chocolate spread samples were investigated as peroxide value, firmness, oil binding capacity, moisture content, molecular interactions, and molecular conformation of fat crystals. The increasement of CBS substitution by oleogel in samples significantly reduced firmness. The samples with 20% replacement formulated by CWO and AD-CWO had the highest oil binding capacity, 97.48 ± 0.21% and 97.73 ± 0.02, respectively. Moreover, oxidative stability analysis showed a positive correlation with an increasing replacement level over 90 days of storage. Based on FT-IR analysis, the new intermolecular hydrogen bond formation in the oleogel-based spreads network has been confirmed. CBS replacement with oleogels revealed the presence of stable β´ polymorphs with low intensity. In conclusion, the carnauba-based oleogels have significant potential to substitute CBS in chocolate spread partially.
654			_aOleogel _aCarnauba wax _aAcid adipic _aChocolate spread
773	0		_080310 _9110087 _dGermany Springer _oJP354 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129894 _d129894