Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), hydroxypropylmethylcellulose (HPMC) xanthan gum (XG), as structuring agents. Thus, the lipid profile of can be improved by totally or partially replacing coconut butter used in their preparation. Structural behaviour was analysed confocal laser scanning microscopy (CLSM), small amplitude oscillatory rheology, a spreadability test. A Free Choice Profile analysis performed consumers to determine sensorial attributes that described spreads. The results showed conferred consistency because network formed HPMC XG. However, while replacement at 50% gave similar structure control spread, 100% resulted less homogeneous This trend might attributed chemical compatibility between oleogel-coconut butter, which led stronger systems. Sensory evaluation spread replaced sunflower oleogel presented sensory like “creamy appearance”, texture”, “cocoa flavour”. Therefore, viable healthy alternative replace saturated fat present