
Fraunhofer Institute for Process Engineering and Packaging IVV and partners from industry are investigating how fat content can be reduced in chocolate fillings by using oleogels made from plant oils as well as how the lipid composition can be optimized. The fillings manufactured using the recipe containing plant oils aren’t only distinguished by their nutritionally beneficial fatty acid profile. Individual adaptation to the product has meant that the shelf life required for chocolate products can be guaranteed, despite modifications to the recipe. The knowledge gained in applications for oleogels and the production of samples with convincing sensory characteristics will lay the foundations for further developments and other food products.
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