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

The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level 50% CB replacement optimum, higher affected the sensory appearance comparison to control chocolate (without added oleogel). Four levels HPMC (0.5, 1, 1.5 and 2%) were considered. Textural calorimetric properties, well properties Free Choice Profile formulated Partial sunflower-HPMC reduced significantly hardness. Higher concentration leds an increase this parameter. melting temperature from 36 °C (control chocolate) 33 (2% oleogel) 30 (0.5% oleogel), indicating effect crystallization, although these differences no significant. highest negatively attributes related texture flavour, while formulations with 0.5 1% concentrations more similar those chocolate. Altogether, results indicated that oil oleogels are a suitable alternative reduce