Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

ARTICLE OPEN Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions Jansuda Kampa 1 , Stephanie P. Bull 1 , Antonio Signorello 1 , Richard A. Frazier1 and Julia Rodriguez-Garcia 1 ✉ Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a...