Food chemistryCrystallizationKineticsFat SubstitutesMangiferaOrganic Chemicals
Mango kernel fat-based oleogel as cocoa butter substitutes: complete replacement, efficient anti-frosting and crystallization kinetics.
Yuanyang Song, Zhen Yang, Tian Tian, Lianzhou Jiang, Zhaoxian Huang
Published: 202510.1016/j.foodchem.2025.146939
Abstract
A cocoa butter substitute (CBS) with excellent frosting resistance and full replacement capability was successfully developed via an oleogel templating strategy. Using mango kernel fat (MKF) as the based material, we compared the performance of oleog…
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