Journal
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
Volume 2, Issue 1, Pages 22-31Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijgfs.2014.05.001
Keywords
Olcoeels; Lipid placers; Edible lipid eel
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Experimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world. The possibility of utilizing edible oils (and even ethanol) to extract a hydrophobic flavor and then gel the material in a similar fashion as hydrocolloids gel water is now a reality. This review covers the three primary oleogels: ethyl cellulose, mixtures of y-oryzanol and 13-sitosterol and candelilla wax. (C) 2014 ALI I-Tecnalia. Production and hosting by Elsevier B.V. All rights reserved.
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