A Potentially Ecosustainable Hazelnut/Carob-Based Spread

<div>Stribeck curves obtained at 5 N load force, showing the effect of sliding velocity on the friction factor for the spreads of Table <a href="https://static.hindawi.com/articles/ijfs/volume-2024/4863035/figures/#supplementary-material-1">S1</a>: <svg height="11.8174pt" id="M318" style="vertical-align:-3.1815pt" version="1.1" viewbox="-0.0498162 -8.6359 13.1859 11.8174" width="13.1859pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M449 634C442 637 425 643 405 650C376 660 341 666 307 666C181 666 98 590 98 485C98 400 170 343 215 310L246 288C307 243 343 204 343 147C343 67 291 18 219 18C104 18 61 124 51 202L23 199C28 124 27 71 27 47C47 22 122 -16 204 -16C324 -16 428 60 428 174C428 256 379 309 307 360L276 382C223 419 179 455 179 516C179 576 221 632 293 632C379 632 410 564 418 487L448 490C446 536 446 592 449 634Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.071,3.132)"><path d="M722 32C646 41 636 48 622 116L544 496L509 667L472 658L153 123C106 45 93 42 27 32L18 0H259L268 32C178 40 172 48 204 107L272 233H509C523 180 533 137 540 96C548 50 546 39 466 32L457 0H714L722 32ZM502 283H299L448 547H450L502 283Z"></path></g></svg> (red triangles), <svg height="11.8174pt" id="M319" style="vertical-align:-3.1815pt" version="1.1" viewbox="-0.0498162 -8.6359 12.2451 11.8174" width="12.2451pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M449 634C442 637 425 643 405 650C376 660 341 666 307 666C181 666 98 590 98 485C98 400 170 343 215 310L246 288C307 243 343 204 343 147C343 67 291 18 219 18C104 18 61 124 51 202L23 199C28 124 27 71 27 47C47 22 122 -16 204 -16C324 -16 428 60 428 174C428 256 379 309 307 360L276 382C223 419 179 455 179 516C179 576 221 632 293 632C379 632 410 564 418 487L448 490C446 536 446 592 449 634Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.071,3.132)"><path d="M598 511C598 627 497 650 401 650H141L131 618C219 611 222 606 210 538L130 119C117 43 108 39 25 32L18 0H236C324 0 396 5 456 30C531 59 585 119 585 193C585 285 520 331 428 351V353C529 373 598 423 598 511ZM502 508C502 418 431 368 330 368H263L298 559C303 584 308 595 317 600C329 608 345 612 369 612C428 612 502 595 502 508ZM483 197C483 95 404 39 309 39C225 39 206 58 219 139L256 330H317C395 330 483 301 483 197Z"></path></g></svg> (yellow triangles), and <svg height="11.927pt" id="M320" style="vertical-align:-3.291101pt" version="1.1" viewbox="-0.0498162 -8.6359 12.8753 11.927" width="12.8753pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M449 634C442 637 425 643 405 650C376 660 341 666 307 666C181 666 98 590 98 485C98 400 170 343 215 310L246 288C307 243 343 204 343 147C343 67 291 18 219 18C104 18 61 124 51 202L23 199C28 124 27 71 27 47C47 22 122 -16 204 -16C324 -16 428 60 428 174C428 256 379 309 307 360L276 382C223 419 179 455 179 516C179 576 221 632 293 632C379 632 410 564 418 487L448 490C446 536 446 592 449 634Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.071,3.132)"><path d="M690 629C653 643 577 667 483 667C225 667 24 528 24 292C24 92 174 -17 367 -17C448 -17 534 1 570 10C592 34 642 131 658 174C648 180 639 186 629 192C562 89 499 21 382 21C223 21 130 138 130 298C130 467 255 627 462 627C582 627 643 589 650 462L686 466C689 517 688 580 690 629Z"></path></g></svg> (green triangles). Tests were carried out at oral cavity temperature (36.5°C).</div>

International Journal of Food Science

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

Figure 3