Food & Function Blog

Issue 9 of Food & Function is now available to read online.

The front cover this month features work by Stefan Bon and co-workers from Warwick, UK. In their work they show that the dispersion of agar microgels into chocolate formulations can be used to reduce fat content, and also allows for the introduction of alcoholic beverages whilst preserving the desired polymorph V of the cocoa butter matrix.

Read article in full – it’s free to access for the next six weeks:
High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content
Thomas S. Skelhon, Patrik K. A. Olsson, Adam R. Morgan and Stefan A. F. Bon  
Food Funct., 2013,4, 1314-1321, DOI: 10.1039/C3FO60122F

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