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Open AccessArticle

Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Spain
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Foods 2020, 9(6), 796; https://doi.org/10.3390/foods9060796
Received: 29 April 2020 / Revised: 10 June 2020 / Accepted: 15 June 2020 / Published: 17 June 2020
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. View Full-Text
Keywords: hydrocolloids; milk fat; spreadable creams; spreadability; fat release hydrocolloids; milk fat; spreadable creams; spreadability; fat release
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MDPI and ACS Style

Espert, M.; Sanz, T.; Salvador, A. Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility. Foods 2020, 9, 796.

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