Development of fat-reduced chocolate by using water-in-cocoa butter emulsions

Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

“…However, the rheological, textural, and sensory properties of low-fat emulsions are significantly affected by reductions in oil content (Ma & Boye, 2013). Although the food industry has marketed some food products partly characterized by fat substitution, the production of low-fat foods with physical and sensory properties close to full-fat products is still a challenge, and the development of new substitutes is continuing (Namir, Siliha, et al, 2015;Namir, Sulieman, et al, 2015;Prosapio & Norton, 2019).…”

A simple yet effective AIE-based fluorescent nano-thermometer for temperature mapping in living cells using fluorescence lifetime imaging microscopy

“…With a low critical temperature, butter undergoes a reversible phase transition and experiences viscosity changes in a range of temperatures near the body temperature of humans and most animals. [31][32][33][34] Theoretically, most AIE dyes can be used as a reporter of microenvironmental viscosity changes in the designed system. To demonstrate the feasibility, hexaphenyl-1H-silole (HPS), a typical AIE dye, was chosen as a model AIE dye and used as the reporter to convert the temperature-induced phase change of butter into photoluminescence signal differences, thus facilitating the detection via a fluorescence spectrometer.…”

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

“…A water-in-CB emulsion (see Fig. 1 ) with 40% water (all water droplets below 5 ​μm diameter size) has been suggested to be comparable with normal milk chocolate ( Prosapio and Norton, 2019 ). The use of margarine processing equipment to incorporate water in molten CB could be easily incorporated into chocolate processing plants, and it has been shown to create form V CB crystals ( Sullo et al., 2014 ).…”

“…This is not desired as decreasing the amount of fat itself, increases chocolate viscosity ( Sullo et al., 2014 ). The emulsifier polyglycerol polyricinoleate (PGPR) was found to provide the best rheological properties in liquid chocolate ( Prosapio and Norton, 2019 ). This shows how the use of additives is important when using water as a fat replacer and how it is essential to find one which does not cause unstable CB crystallization.…”

“…1 Cryo-Scanning Electron Microscopy image of a water-in-CB emulsion. Adapted from ( Prosapio and Norton, 2019 ). …”