Double-layer carotenoid-rich emulsions as fat replacers: Application in salad dressings and low-fat chocolate cakes
Food Science and Technology International
Published online on November 24, 2025
Abstract
Food Science and Technology International, Ahead of Print.
The growing consumption of salad dressings has driven the use of emulsion technology to develop foods with low oil content while maintaining high nutritional value. This study aimed to formulate emulsions using buriti (Mauritia flexuosa) and sunflower ...
The growing consumption of salad dressings has driven the use of emulsion technology to develop foods with low oil content while maintaining high nutritional value. This study aimed to formulate emulsions using buriti (Mauritia flexuosa) and sunflower ...