Enhancing Chocolate Spread with Olive Oil Emulgel as a Functional Product
Amira E. Abd El-Gwad, Eman,Sh. A. Ghoname & Mohamed Abdelbaset Salama · Asian Journal of Food Research and Nutrition · 2025
This study developed olive oil–based emulgels structured with beeswax (6–12%) and evaluated their physicochemical, oxidative, and functional performance, as well as their application as butter replacers in spreadable chocolate. Increasing beeswax from 6% to 12% accelerated gelati...
Open access
Research Article
10.9734/ajfrn/2025/v4i4324