Edible Oleogels

Written By Alejandro G. Marangoni
Edible Oleogels
  • Publsiher : Elsevier
  • Release : 11 June 2018
  • ISBN : 0128142715
  • Pages : 470 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Edible Oleogels written by Alejandro G. Marangoni which was release on 11 June 2018, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: 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. Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals Suggests a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate, functional shortenings for the food industry

Edible Oleogels

Edible Oleogels
  • Author : Alejandro G. Marangoni,Nissim Garti
  • Publisher : Elsevier
  • Release Date : 2015-08-24
  • Total pages : 352
  • ISBN : 0128142715
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Summary : 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. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes ...

Edible Oleogels an Opportunity for Fat Replacement in Foods

Edible Oleogels  an Opportunity for Fat Replacement in Foods
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2018
  • Total pages : 212
  • ISBN : 0128142715
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Summary : Abstract : The number of publications, as a result of searching for hydrogels and oleogels for food applications in the last 10 years, shows that oleogels are getting more attention while hydrogels remain as a topic of interest. Moreover, the increasing number of publications dealing with food and obesity reveals that the ...

Edible Oil Structuring

Edible Oil Structuring
  • Author : Ashok R. Patel
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-09-28
  • Total pages : 336
  • ISBN : 0128142715
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Summary : Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special ...

Replacement of Saturated Fats in a Cream Cheese Product

Replacement of Saturated Fats in a Cream Cheese Product
  • Author : Melissa D. Limbaugh
  • Publisher : Unknown
  • Release Date : 2015
  • Total pages : 212
  • ISBN : 0128142715
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Summary : Cheese is a dairy product rich in protein and calcium; however, it typically contains high amounts of saturated fats. Saturated fats are typically difficult to replace due to their significant influence on product appearance, flavor, and texture. A new saturated fat replacement option is to utilize oleogels in place of ...

Structured Edible Oil Towards a New Generation of Fat Mimetics

Structured Edible Oil  Towards a New Generation of Fat Mimetics
  • Author : Miguel Cerqueira,Stephen Robert Euston,Luiz Henrique Fasolin
  • Publisher : Frontiers Media SA
  • Release Date : 2021-05-28
  • Total pages : 212
  • ISBN : 0128142715
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Summary : Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic....

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions
  • Author : Dharma R. Kodali
  • Publisher : Elsevier
  • Release Date : 2014-04-22
  • Total pages : 468
  • ISBN : 0128142715
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Summary : Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective ...

Alternative Routes to Oil Structuring

Alternative Routes to Oil Structuring
  • Author : Ashok R. Patel
  • Publisher : Springer
  • Release Date : 2015-05-18
  • Total pages : 70
  • ISBN : 0128142715
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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 ...

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Author : Nissim Garti,D. Julian McClements
  • Publisher : Elsevier
  • Release Date : 2012-10-19
  • Total pages : 640
  • ISBN : 0128142715
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Summary : Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key ...

Cocoa Butter and Related Compounds

Cocoa Butter and Related Compounds
  • Author : Nissim Garti,Neil R. Widlak
  • Publisher : Elsevier
  • Release Date : 2015-08-24
  • Total pages : 540
  • ISBN : 0128142715
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Summary : This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by ...

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
  • Author : Nissim Garti
  • Publisher : Elsevier
  • Release Date : 2008-01-25
  • Total pages : 496
  • ISBN : 0128142715
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Summary : Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the ...

Crystallization of Lipids

Crystallization of Lipids
  • Author : Kiyotaka Sato
  • Publisher : John Wiley & Sons
  • Release Date : 2018-04-16
  • Total pages : 520
  • ISBN : 0128142715
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Summary : An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic ...

Patent journal including trade marks designs and copyright in cinematograph films

Patent journal  including trade marks  designs  and copyright in cinematograph films
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1995-04
  • Total pages : 212
  • ISBN : 0128142715
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Summary : Download or read online Patent journal including trade marks designs and copyright in cinematograph films written by , published by which was released on 1995-04. Get Patent journal including trade marks designs and copyright in cinematograph films Books now! Available in PDF, ePub and Kindle....

Nanomaterials for Food Packaging

Nanomaterials for Food Packaging
  • Author : Miguel Angelo Parente Ribeiro Cerqueira,Jose Maria Lagaron,Lorenzo Miguel Pastrana Castro,Antonio Augusto Martins de Oliveira Soares Vicente
  • Publisher : Elsevier
  • Release Date : 2018-05-10
  • Total pages : 346
  • ISBN : 0128142715
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Summary : Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and ...

  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2010
  • Total pages : 212
  • ISBN : 0128142715
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Summary : Download or read online written by , published by which was released on 2010. Get Books now! Available in PDF, ePub and Kindle....