@article{
 title = {High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content},
 type = {article},
 year = {2013},
 pages = {1314},
 volume = {4},
 websites = {http://xlink.rsc.org/?DOI=c3fo60122f},
 publisher = {Royal Society of Chemistry},
 id = {7f56bf14-824c-3a9c-b11d-a9a3f4b75ca3},
 created = {2024-01-02T14:09:34.564Z},
 file_attached = {false},
 profile_id = {36921318-7a81-32e6-acca-75b835acd8f1},
 group_id = {f2d52f92-0a5a-3712-a53b-a4492da8da5f},
 last_modified = {2024-01-02T14:09:34.564Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 citation_key = {skelhon2013high},
 source_type = {article},
 private_publication = {false},
 abstract = {Reducing the fat content of chocolate formulations is a major challenge for the confectionery industry. We report the suspension of aqueous microgel agar particles of up to 80% v/v within sunflower oil, cocoa butter, and ultimately chocolate. The optimised emulsification process involves a shear-cooling step. We demonstrate the versatility of our method when applied to white, milk, and dark chocolate formulations, whilst preserving the desired polymorph V of the cocoa butter matrix. In addition, we show that this technology can be used as a strategy to disperse alcoholic beverages into chocolate confectionery.},
 bibtype = {article},
 author = {Skelhon, Thomas S. and Olsson, Patrik K. A. and Morgan, Adam R. and Bon, Stefan A. F.},
 doi = {10.1039/c3fo60122f},
 journal = {Food & Function},
 number = {9}
}

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