Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 863-872Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.12.020
Keywords
Organogels; Structuring agents; Saturated fatty acids; Lipid bases
Categories
Funding
- Coordination for the Improvement of Higher Education Personnel (CAPES)
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Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population. In this context, organogels have been indicated as a viable alternative to obtain semi-solid fats with reduced content of saturated fatty acids and compatible properties for food application. The objective of this review was to present the studies that address the lipid organogels as an alternative for food application.
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