期刊
FOOD RESEARCH INTERNATIONAL
卷 97, 期 -, 页码 307-317出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.04.022
关键词
Molecular gel; Organogel; Oleogel; Hardstock fat replacer
Trans and saturated fat replacers/substitutes have been a tremendously active area of research for the food industry. Unlike polymers used for hydrogels, oleogels utilize small, amphiphilic molecules that self-assemble via highly specific, non-covalent interactions entrapping liquid oil via capillary forces. Edible applications of oleogels have replaced the need for trans unsaturated and saturated fatty acids to structure processed foods. These innovations mitigate the use of hardstock fats that are associated with deleterious health risks and negative consumer perception. Over the past decade, oleogels have made significant strides towards emulating desired sensory traits while maintaining healthy nutritional profile of the oil. Due to the rapid advancements in the past decade, the most promising technologies will be reviewed.
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