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

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

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...

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Bibliographic Details
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/

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