Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings.

ABSTRACT: Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives to tropical or hydrogenated fats. This project investigated the use of plant oils and their emulsified and crystallised forms as potential substitutes for palm fat in light and dark chocolate fillings, with an emphasis on single-origin ingredients to align with clean-label trends. The emulsions were assessed for viscosity, firmness, colour, and key flavour and aroma profiles. Results demonstrated that palm fat alternatives performed effectively in dark chocolate fillings, with non-emulsified re

SUBMITTER: Schmid T 

PROVIDER: S-EPMC11988766 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature