Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation

Lecithin is potentially used in various food applications due to its emulsifying and stabilizing properties. However, overconsumption of lecithin may cause several diseases and side effects in the human body. Therefore, in this study, we used a blend of guar and acacia gums as a partial replacement...

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Bibliographic Details

Published in:	Journal of Agriculture and Food Research
Main Authors:	Harshvardhan Patel, Aarti Bains, Mansuri M. Tosif, Nemat Ali, Gulden Goksen, Sanju Bala Dhull, Prince Chawla
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Subjects:	Lecithin White chocolate Guar gum Acacia gum Rheology
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154323004519