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000727211 020__ $$a9783319191386$$qelectronic book
000727211 020__ $$a3319191381$$qelectronic book
000727211 020__ $$z9783319191379
000727211 0247_ $$a10.1007/978-3-319-19138-6$$2doi
000727211 035__ $$aSP(OCoLC)ocn909772443
000727211 035__ $$aSP(OCoLC)909772443
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000727211 049__ $$aISEA
000727211 050_4 $$aTP670
000727211 08204 $$a664/.3$$223
000727211 1001_ $$aPatel, Ashok R.,$$eauthor.
000727211 24510 $$aAlternative routes to oil structuring$$h[electronic resource] /$$cAshok R. Patel.
000727211 264_1 $$aCham :$$bSpringer,$$c[2015]
000727211 300__ $$a1 online resource :$$billustrations.
000727211 336__ $$atext$$btxt$$2rdacontent
000727211 337__ $$acomputer$$bc$$2rdamedia
000727211 338__ $$aonline resource$$bcr$$2rdacarrier
000727211 4901_ $$aSpringerBriefs in food, health, and nutrition,$$x2197-5728
000727211 504__ $$aIncludes bibliographical references.
000727211 5050_ $$aIntroduction -- Natural waxes as oil structurants -- Polymer-based oleogels created using indirect methods -- Inorganic particle-based oleogels -- Potential food applications of oleogels -- General considerations and future trends.
000727211 506__ $$aAccess limited to authorized users.
000727211 520__ $$aThis Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development. The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ?hot topic? in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles.
000727211 588__ $$aOnline resource; title from PDF title page (viewed May 26, 2015).
000727211 650_0 $$aOils and fats, Edible$$xHealth aspects.
000727211 650_0 $$aGelation.
000727211 650_0 $$aLipids in human nutrition.
000727211 77608 $$iPrint version:$$z9783319191379
000727211 830_0 $$aSpringerBriefs in food. health. and nutrition.
000727211 852__ $$bebk
000727211 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-19138-6$$zOnline Access$$91397441.1
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000727211 980__ $$aEBOOK
000727211 980__ $$aBIB
000727211 982__ $$aEbook
000727211 983__ $$aOnline
000727211 994__ $$a92$$bISE