Publications by authors named "Maryam Shahamati"
Int J Biol Macromol
March 2024
Article Synopsis
- - This study investigates acorn oil (AO) and a carnauba wax-based oleogel (AOG) made from AO, highlighting its strong texture, oil binding, and stable emulsions that can effectively replace traditional vegetable oils in chocolate spreads.
- - Acorn oil is extracted from the Quercus longipes plant, yielding about 14% oil with key fatty acids like oleic, linoleic, and palmitic acid making up the majority.
- - Results show that replacing 50% of butter with AOG in chocolate spreads maintains desirable texture and taste, suggesting potential for healthier formulations.
