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dc.contributor.authorEspert, María-
dc.contributor.authorSanz Taberner, Teresa-
dc.contributor.authorSalvador, Ana-
dc.date.accessioned2020-06-30T16:36:09Z-
dc.date.available2020-06-30T16:36:09Z-
dc.date.issued2020-06-17-
dc.identifier.citationFoods 9(6): 796 (2020)-
dc.identifier.issn2304-8158-
dc.identifier.urihttp://hdl.handle.net/10261/215670-
dc.description© 2020 by the authors.-
dc.description.abstractThis 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.-
dc.description.sponsorshipThis work was funded by grant RTI-2018-099738-B-C21 from the Spanish Ministry of Economy, Industry and Competitiveness-
dc.language.isoeng-
dc.publisherMultidisciplinary Digital Publishing Institute-
dc.relationMICIU/ICTI2017-2020/RTI2018-099738-B-C21-
dc.relationRTI2018-099738-B-C21/AEI/10.13039/501100011033-
dc.relation.isversionofPublisher’s version-
dc.rightsopenAccess-
dc.subjectHydrocolloids-
dc.subjectMilk fat-
dc.subjectSpreadable creams-
dc.subjectSpreadability-
dc.subjectFat release-
dc.titleUse of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.3390/foods9060796-
dc.description.peerreviewedPeer reviewed-
dc.relation.publisherversionhttps://doi.org/10.3390/foods9060796-
dc.identifier.e-issn2304-8158-
dc.date.updated2020-06-30T16:36:10Z-
dc.rights.licensehttp://creativecommons.org/licenses/by/4.0/-
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)-
dc.contributor.funderAgencia Estatal de Investigación (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100011033es_ES
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