Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies.
Camila A PallaMaría F WasingerMaría E CarrínPublished in: Journal of the science of food and agriculture (2020)
Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC-CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry.