Evidence map›Paper›PMID 41510131›Full record

ArticleFood chemistry: X2026

Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate.

Lukai Ma, Linjing Li, Zijian Li, Xianhong Bi, Hui Chen, Xintong Cai, Charles Brennan, Weiwei Cheng, Linlin Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Lukai MaCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
Linjing LiCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
Zijian LiCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
Xianhong BiCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
Hui ChenCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
Xintong CaiSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia.
Charles BrennanSchool of Science, Royal Melbourne Institute of Technology University, Melbourne, Australia.
Weiwei ChengCollege of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
Linlin LiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Oleofoam fabricated using sunflower oil and glyceryl monostearate (GMS) was employed in the development of low-fat chocolate. The influence of GMS concentration on overrun, microstructure, rheological properties, and storage stability of oleofoams were determined, followed by whipping duration impacts on the overrun and microstructure. Then optimal GMS concentration and whipping parameter were selected to prepare stable oleofoams for chocolate formulations with 25 %, 50 % and 100 % replacement of cocoa butter (CB). The properties of the chocolates were evaluated by texture, rheological, thermal, crystal polymorph and sensory characteristics. Results showed that with the increasing substitution of CB, the texture properties, melting enthalpy value, and CB flavor intensity of chocolate reduced. Chocolates with partial replacement demonstrated melting temperature equivalent to CB chocolate, while 100 % substituted chocolate was higher. The 25 % oleofoam chocolate demonstrated superior overall acceptance versus CB chocolate. These results indicate the potential of GMS oleofoams in the development of low-fat chocolate.

Indexed as

CharacterizationChocolateGlyceryl monostearateLow-fatOleofoam

Identifiers

PMID41510131
PMCPMC12774721

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.