Edible Oleogels
Structure and Health Implications

Teaches the chemistry involved in developing trans and saturated fats alternatives

Alejandro G. Marangoni (Edited by), Nissim Garti (Edited by)

9780128142707

Paperback, published 13 June 2018

470 pages
23.4 x 19 x 2.9 cm, 0.97 kg

Approx.456 pages

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

Subject Areas: Food & beverage technology [TDCT]