Abstract
This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm fat. Structural changes in the creams after the in vitro oral and gastric digestion stages were evaluated; lipid digestibility was determined by titration with NaOH during intestinal digestion. Spreadability tests showed the spreads were similar. After oral digestion, the commercial spread showed an increase in extrusion force because of flocculation induced by saliva, an effect not observed in spreads with cellulose ether. Digestibility determination showed lower values for the reformulated spreads. Therefore, milk fat-cellulose ether based emulsions offer an alternative to achieve reformulated spreadable creams, with physical properties similar to those of commercial products but providing reduced fat content and lower lipid digestibility, without compromising the quality of the final product.
Highlights
IntroductionSolid fats (fats high in saturated fatty acids) are major components in several food products used daily including spreads, creams, chocolates, ice-creams, and various bakery products [1]
Solid fats are major components in several food products used daily including spreads, creams, chocolates, ice-creams, and various bakery products [1]
Food safety authorities have pursued the reduction of fat content, leading to multiple reformulation strategies [2] aimed at providing acceptable organoleptic and physical properties of the full-fat counterparts without compromising the eating quality
Summary
Solid fats (fats high in saturated fatty acids) are major components in several food products used daily including spreads, creams, chocolates, ice-creams, and various bakery products [1]. These saturated fats have a positive influence on the flavour, taste, texture, and overall acceptability of the food products. Food safety authorities have pursued the reduction of fat content, leading to multiple reformulation strategies [2] aimed at providing acceptable organoleptic and physical properties of the full-fat counterparts without compromising the eating quality. The partial substitution of saturated fat with unsaturated oils has not proved suitable, as it compromises the final quality of the confectionary product [4]. An approach to minimize the impact of fat reduction is the use of edible emulsions
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