Confectionery spreads formulations using W/O emulsions of cocoa butter-vegetable oil blends structured by candelilla wax
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We evaluated the gelling and emulsifying properties of candelilla wax (CW) in blends with cocoa butter (CB) and vegetable oil (VO). CB:VO blends with CB proportions ≤10 % and in 1.5 % or 2 % CW oleogels, allowed the incorporation of the CB triacylglycerides i... ...
