Research Article

Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

Table 1

Solid fat content of cocoa butter (adapted from the data of Beckett [13]).

Temperature (°C)Solid fat content range (%)

2066–81
2560–76
3037–55
32.57–20
350–2