Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings.

Foods · 2025 · PMC11988766 · PMID 40238375

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an interesting trendno p-value reported

For the flavanols catechin, epicatechin, procyanidin B2, procyanidin C1, and cinnamtannin A2, an interesting trend emerged: the chocolate filling produced with palm oil exhibited significantly lower levels of all five quantified flavanols compared to fillings made with sunflower oil, crystallised sunflower oil with press cake (COP), and crystallised sunflower oil with press cake and emulsification (COPE).

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