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Full Description
Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition.
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. Many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. Hence, this book provides a valuable resource on new advancements.
Contents
1. Oleogels: An Introduction
2. Edible Oil Oleogels Based on Self-assembled b-Sitosterol þ g-Oryzanol Tubules
3. Vegetable Oil-Based Ricinelaidic Acid Organogels; Phase Behavior, Microstructure, and Rheology
4. 12-Hydroxystearic Acid Oleogels
5. Monoglycerides in Oils
6. Wax Oleogels
7. Shellac-Based Oleogels
8. Vegetable Oil Oleogels Structured Using Mixtures of Stearyl Alcohol and Stearic Acid (SO:SA)
9. Stearyl Alcohol Oleogels
10. Ceramide Oleogels
11. Oleogels Based on Nonlamellar Lyotropic Liquid Crystalline Structures for Food Applications
12. Protein Oleogels: Network Formation of Proteins in Hydrophobic Conditions
13. Protein-Templated Oil Gels and Powders
14. Ethylcellulose Oleogels
15. Edible Applications of Ethylcellulose Oleogels
16. Clinical Study on 12-Hydroxystearic Acid Organogel Ingestion
17. The Role of Ethylcellulose Oleogel in Human Health and Its Potential Applications
18. Molecular Oleogels: Green Approach in Structuring Vegetable Oils