{"product_id":"low-fat-and-heat-resistant-chocolate-von-florentina-priyangini-f","title":"LOW FAT AND HEAT RESISTANT  CHOCOLATE","description":"\u003cp\u003eManufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. The consumption of high fat food leads to numerous health problems viz., heart - related diseases and obesity. The development of low fat food with properties close to fat analogue offers a way to decline the ingestion of obesogenic food, viz., chocolate. Another problem faced by the chocolate confectionery \u003c\/p\u003e\u003cp\u003eindustry, especially in the tropical regions is that the chocolates melt at temperature above 34 °C. A heat resistant chocolate (HRC) inhibits melting or deformation of the chocolate above 34 °C temperature. Hence, in order to overcome the above mentioned \u003c\/p\u003e\u003cp\u003eproblems a hybrid hydrogel was prepared. This book fosters a novel technology to produce low fat and heat resistant choc\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9798210205049\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9798210205049","offer_id":40086679879773,"sku":"9798210205049","price":35.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/products\/e38c15a7-d9c8-4d8e-bb6a-da26cf661946.jpg?v=1705901164","url":"https:\/\/shop.autorenwelt.de\/en\/products\/low-fat-and-heat-resistant-chocolate-von-florentina-priyangini-f","provider":"Autorenwelt Shop","version":"1.0","type":"link"}