ArticleFoods (Basel, Switzerland)2023
Optimization of Hazelnut Spread Based on Total or Partial Substitution of Palm Oil.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 17 citations in OpenAlex.
- Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread.Foods (Basel, Switzerland) · 2025Article
- Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids.Food science & nutrition · 2025Article
- A comprehensive review: Impact of oleogel application on food texture and sensory properties.Food science & nutrition · 2024Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Palm oil is widely used in the manufacturing of hazelnut-based spreads due to its unique fatty acid and triacylglycerol profile and, thus, its crystallization behaviour, which makes it suitable for use in fat-based spreadable products. An interesting solution that enables the replacement of palm oil is given by oleogels made with high nutritional quality oil. In this study, the influence of the replacement of palm oil with different glycerol monostearate/olive oil-based oleogels, as well as the influence of the different amounts of GMS employed in oleogel preparation, on the oil binding capacity, spreadability, and rheological and sensory parameters of hazelnut cocoa spreads was investigated. A design of experiment (DoE) approach, with the adoption of the D-optimal design, was used to plan the cocoa hazelnut spread formulations, with the aim being to identify the optimal formulation with desirable quality parameters in terms of Casson's viscosity, spreadability, and oil binding capacity. The resulting optimized formulation was identified in a spread characterized by a total replacement of palm oil with an oleogel made of 95% olive oil and 5% GMS.
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