Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate

• Main Authors: Chen, Ying, Wang, Weifei, Zhang, Weiqian, Tan, Chin-Ping, Lan, Dongming, Wang, Yonghua
• Format: Article
• Published: Elsevier 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/100666/; https://www.sciencedirect.com/science/article/pii/S030881462201216X

With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicoch...