Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel.

In both matrices G ’ and G ” values decreased as the OG content was incremented, in good agreement with the decreasing amount of crystalline CB present in the matrix, although the differences between the parameter values corresponding to the 100/0-Ch, 70/30-Ch and 50/50-Ch samples are hardly significant, reflecting the existence of quite similar internal structures.

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