Alternative routes to oil structuring [electronic resource] / Ashok R. Patel.
Patel, Ashok R., author.
2015
TP670
Available Online

Linked e-resources

Linked Resource Online Access
Concurrent users Unlimited
Authorized users Authorized users
Document Delivery Supplied Can lend chapters, not whole ebooks

Details

Title Alternative routes to oil structuring [electronic resource] / Ashok R. Patel.
Author Patel, Ashok R., author.
ISBN 9783319191386 electronic book
3319191381 electronic book
9783319191379
DOI https://doi.org/10.1007/978-3-319-19138-6
Published Cham : Springer, [2015]
Language English
Description 1 online resource : illustrations.
Item Number 10.1007/978-3-319-19138-6 doi
Call Number TP670
Dewey Decimal Classification 664/.3
Summary This 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.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (viewed May 26, 2015).
Series SpringerBriefs in food. health. and nutrition.
Available in Other Form Print version: 9783319191379
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Introduction
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.

Browse Subjects

Show more subjects...

Statistics

from
to
Export