Oleogel Systems for Chocolate Production: A Systematic Review.

In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats' physical and sensory properties without compromising the quality of chocolate.

Potential application of bee products in food industry: An exploratory review.

Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation.

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate.

Chocolate is a widely consumed product with high levels of polyphenols; unfortunately, it is reduced during the process. Adding other components allows for counteracting the polyphenols lost during chocolate processing and reducing the content of unsaturated fatty acids, affecting its physical properties. This study identified the conching time, concentration of sauco by-products, and levels of sacha inchi oil to produce enriched dark chocolates.

Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá () Pulp.

This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá () pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.

The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0-3).

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries.

Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian berries with UHPLC-DAD was determined. Elderberry ( Kunth) bagasse had a greater amount of TPC (4.

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi ( L.) oil.

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi ( L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.