Fig. 2: Relationship between ECP content and the sweetening gel’s material properties.
From: Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
a, G′ (closed symbols) and G″ (open symbols) of ECP gels at a pH of 3.2 as a function of temperature during cooling from 80 °C to 31 °C. b, G′ (closed symbols) and G″ (open symbols) of ECP gels as a function of deformation at 31 °C. c, G′ (closed symbols) and G″ (open symbols) of ECP gels as a function of ECP concentration derived from the amplitude sweep. d, aw of ECP gels as a function of ECP concentration measured at 25 °C. All error bars correspond to the s.d. of the mean from triplicate measurements.
