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Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
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The use the inulin as surfactant agent in compound chocolate was proposed.

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The shelf-life was improved achieving greater stability against degradation processes.

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The sample with inulin at 10% (w/w) show a dense matrix structure.

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The bloom formation was delayed with lower size and number of fat crystals.

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This chocolate also showed less fracturability and improved thermal properties.

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