Hybrid hydrogel dispersed low fat and heat resistant chocolate

Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different c...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Francis, Florentina Priyangini [verfasserIn] Chidambaram, Ramalingam [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Chocolate Hybrid hydrogel Fat mimetic Heat resistant

Übergeordnetes Werk:	Enthalten in: Journal of food engineering - Amsterdam [u.a.] : Elsevier Science, 1982, 256, Seite 9-17
Übergeordnetes Werk:	volume:256 ; pages:9-17

DOI / URN:	10.1016/j.jfoodeng.2019.03.012

Katalog-ID:	ELV002037807

Internformat


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520			\|a Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate.
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650		4	\|a Fat mimetic
650		4	\|a Heat resistant
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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publishDate	2019
allfields	10.1016/j.jfoodeng.2019.03.012 doi (DE-627)ELV002037807 (ELSEVIER)S0260-8774(19)30110-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Francis, Florentina Priyangini verfasserin aut Hybrid hydrogel dispersed low fat and heat resistant chocolate 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate. Chocolate Hybrid hydrogel Fat mimetic Heat resistant Chidambaram, Ramalingam verfasserin aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 256, Seite 9-17 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:256 pages:9-17 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 256 9-17
spelling	10.1016/j.jfoodeng.2019.03.012 doi (DE-627)ELV002037807 (ELSEVIER)S0260-8774(19)30110-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Francis, Florentina Priyangini verfasserin aut Hybrid hydrogel dispersed low fat and heat resistant chocolate 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate. Chocolate Hybrid hydrogel Fat mimetic Heat resistant Chidambaram, Ramalingam verfasserin aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 256, Seite 9-17 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:256 pages:9-17 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 256 9-17
allfields_unstemmed	10.1016/j.jfoodeng.2019.03.012 doi (DE-627)ELV002037807 (ELSEVIER)S0260-8774(19)30110-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Francis, Florentina Priyangini verfasserin aut Hybrid hydrogel dispersed low fat and heat resistant chocolate 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate. Chocolate Hybrid hydrogel Fat mimetic Heat resistant Chidambaram, Ramalingam verfasserin aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 256, Seite 9-17 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:256 pages:9-17 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 256 9-17
allfieldsGer	10.1016/j.jfoodeng.2019.03.012 doi (DE-627)ELV002037807 (ELSEVIER)S0260-8774(19)30110-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Francis, Florentina Priyangini verfasserin aut Hybrid hydrogel dispersed low fat and heat resistant chocolate 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate. Chocolate Hybrid hydrogel Fat mimetic Heat resistant Chidambaram, Ramalingam verfasserin aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 256, Seite 9-17 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:256 pages:9-17 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 256 9-17
allfieldsSound	10.1016/j.jfoodeng.2019.03.012 doi (DE-627)ELV002037807 (ELSEVIER)S0260-8774(19)30110-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Francis, Florentina Priyangini verfasserin aut Hybrid hydrogel dispersed low fat and heat resistant chocolate 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate. Chocolate Hybrid hydrogel Fat mimetic Heat resistant Chidambaram, Ramalingam verfasserin aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 256, Seite 9-17 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:256 pages:9-17 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 256 9-17
language	English
source	Enthalten in Journal of food engineering 256, Seite 9-17 volume:256 pages:9-17
sourceStr	Enthalten in Journal of food engineering 256, Seite 9-17 volume:256 pages:9-17
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Chocolate Hybrid hydrogel Fat mimetic Heat resistant
dewey-raw	630
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container_title	Journal of food engineering
authorswithroles_txt_mv	Francis, Florentina Priyangini @@aut@@ Chidambaram, Ramalingam @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
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author	Francis, Florentina Priyangini
spellingShingle	Francis, Florentina Priyangini ddc 630 bkl 58.34 misc Chocolate misc Hybrid hydrogel misc Fat mimetic misc Heat resistant Hybrid hydrogel dispersed low fat and heat resistant chocolate
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topic	ddc 630 bkl 58.34 misc Chocolate misc Hybrid hydrogel misc Fat mimetic misc Heat resistant
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title	Hybrid hydrogel dispersed low fat and heat resistant chocolate
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title_full	Hybrid hydrogel dispersed low fat and heat resistant chocolate
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title_sort	hybrid hydrogel dispersed low fat and heat resistant chocolate
title_auth	Hybrid hydrogel dispersed low fat and heat resistant chocolate
abstract	Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate.
abstractGer	Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate.
abstract_unstemmed	Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. This study fosters a novel technology to produce low fat and heat resistant chocolate.
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title_short	Hybrid hydrogel dispersed low fat and heat resistant chocolate
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doi_str	10.1016/j.jfoodeng.2019.03.012
up_date	2024-07-06T23:24:24.120Z
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A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, thermal and rheological analyses. Among the different hydrogel concentration dispersed chocolates the 50% (v/v) hydrogel dispersed chocolate exhibited a glossy appearance, less surface roughness, required form V (β polymorph) cocoa butter polymorphism, highest melting resistance (80 °C) and non-Newtonian behaviour which was elucidated by Casson model. 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Hybrid hydrogel dispersed low fat and heat resistant chocolate

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