Edible Oleogels Book

Edible Oleogels


  • Author : Alejandro G. Marangoni
  • Publisher : Elsevier
  • Release Date : 2015-08-24
  • Genre: Science
  • Pages : 352
  • ISBN 10 : 9781630670092

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Edible Oleogels Book Description :

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 to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or “oleogels,“ and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. Presents 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 recent advances in 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 that could make a major impact on the health characteristics of the foods we consume.

Edible Oleogels Book

Edible Oleogels


  • Author : Alejandro G. Marangoni
  • Publisher : Elsevier
  • Release Date : 2018-06-11
  • Genre: Technology & Engineering
  • Pages : 470
  • ISBN 10 : 9780128142714

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Edible Oleogels Book Description :

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  an Opportunity for Fat Replacement in Foods Book

Edible Oleogels an Opportunity for Fat Replacement in Foods


  • Author :
  • Publisher :
  • Release Date : 2018
  • Genre:
  • Pages :
  • ISBN 10 : OCLC:1051337009

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Edible Oleogels an Opportunity for Fat Replacement in Foods Book Description :

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 food industry still has an important role in this regard. Abstract : The scientific and industrial communities have been giving great attention to the development of new bio-based materials with potential use in innovative technological applications. Among these materials are the structures with gel-like behavior that can be used in the cosmetic, pharmaceutical and food industries, aiming at controlling the physical properties of the final products. In the past ten years, words like oleogels and organogels have been increasingly used, the existing number of manuscripts and patents being proof of this tendency. In the food industry, oleogels can be used to control phase separation, and decrease the mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds. In most cases, their main features are related to the reorganization process of gelators after an increase of the temperature, above the melting or glass transition temperature of the materials, known as the direct method, but it is also possible to develop oleogels by indirect methods, such as emulsification and the solvent exchange technique. In the direct methods, the reorganization is able to physically entrap oil leading to different physicochemical properties, the rheological behavior and texture properties being the frequently most studied ones. This review overviews the use of food grade and bio-based structurants to produce edible oleogels, aiming at fat replacement and structure-tailoring. Gelation mechanisms and oil phases used during oleogel production are discussed, as w

Edible Oil Structuring Book

Edible Oil Structuring


  • Author : Ashok R Patel
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-09-15
  • Genre: Science
  • Pages : 336
  • ISBN 10 : 9781788012225

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Edible Oil Structuring Book Description :

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 emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.

Encyclopedia of Food Chemistry Book

Encyclopedia of Food Chemistry


  • Author :
  • Publisher : Elsevier
  • Release Date : 2018-11-22
  • Genre: Technology & Engineering
  • Pages : 2194
  • ISBN 10 : 9780128140451

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Encyclopedia of Food Chemistry Book Description :

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Edible Oil Processing Book
Score: 5
From 1 Ratings

Edible Oil Processing


  • Author : Wolf Hamm
  • Publisher : John Wiley & Sons
  • Release Date : 2013-05-28
  • Genre: Technology & Engineering
  • Pages : 350
  • ISBN 10 : 9781118541784

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Edible Oil Processing Book Description :

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Alternative Routes to Oil Structuring Book

Alternative Routes to Oil Structuring


  • Author : Ashok R. Patel
  • Publisher : Springer
  • Release Date : 2015-05-18
  • Genre: Technology & Engineering
  • Pages : 70
  • ISBN 10 : 9783319191386

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Alternative Routes to Oil Structuring Book Description :

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 and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development. The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ‘hot topic’ in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles.

Trans Fats Replacement Solutions Book

Trans Fats Replacement Solutions


  • Author : Dharma R. Kodali
  • Publisher : Elsevier
  • Release Date : 2014-04-22
  • Genre: Science
  • Pages : 468
  • ISBN 10 : 9781630670337

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Trans Fats Replacement Solutions Book Description :

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 solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals


  • Author : Nissim Garti
  • Publisher : Elsevier
  • Release Date : 2012-10-19
  • Genre: Technology & Engineering
  • Pages : 640
  • ISBN 10 : 9780857095909

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book Description :

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 requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation

Replacement of Saturated Fats in a Cream Cheese Product Book

Replacement of Saturated Fats in a Cream Cheese Product


  • Author : Melissa D. Limbaugh
  • Publisher :
  • Release Date : 2015
  • Genre:
  • Pages :
  • ISBN 10 : OCLC:922053825

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Replacement of Saturated Fats in a Cream Cheese Product Book Description :

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 the traditional triacylglycerol crystalline fat network. The edible oleogels used in this study were composed of rice bran wax (RBW) and ethylcellulose (EC) organogelators combined with vegetable oils and other non-fat ingredients to produce an oleogel cream cheese spread. According to compositional analysis, oleogel cream cheese spread (OCC) samples had anapproximate 25% reduction in total fat content in comparison to the full-fat commercial control. The successful microstructural incorporation of oleogels into a cream cheese spread as well as similarities in fat globule size between OCC samples and commercial controls was confirmed with Confocal Laser Scanning Microscopy (CLSM). Using a single penetration test with a texture analyzer as well as a strain sweep test using a rheometer, oleogel cream cheese samples, prepared with rice bran wax, displayed comparable textural attributes to the commercial control. Attempts were also made to improve the flavor profile of the OCC samples using natural and artificial milk/cream flavors, starter distillates, and RBW deodorization. The application of edible oleogels in combination with regulated ingredient formulation and processing conditions allowed for the creation of a novel cream cheese spread that was reduced in saturated fat content, enriched in poly-unsaturated fats, and showed comparable microstructure as well as hardness, spreadability, and stickiness values to a full-fat commercial control.

Cocoa Butter and Related Compounds Book

Cocoa Butter and Related Compounds


  • Author : Nissim Garti
  • Publisher : Elsevier
  • Release Date : 2015-08-24
  • Genre: Technology & Engineering
  • Pages : 540
  • ISBN 10 : 9780128043448

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Cocoa Butter and Related Compounds Book Description :

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 synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. Brings together all that is known about cocoa butter into one book Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques Presents new understandings on the cause of crystallization and transitions of polymorphs

Fat Crystal Networks Book

Fat Crystal Networks


  • Author : Alejandro G. Marangoni
  • Publisher : CRC Press
  • Release Date : 2004-12-27
  • Genre: Science
  • Pages : 872
  • ISBN 10 : 142003054X

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Fat Crystal Networks Book Description :

The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenge

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care Book
Score: 4
From 1 Ratings

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care


  • Author : Verma, Amit
  • Publisher : IGI Global
  • Release Date : 2017-11-30
  • Genre: Health & Fitness
  • Pages : 462
  • ISBN 10 : 9781522529712

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Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care Book Description :

The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine, and nutrition, this publication is an ideal resource for medical practitioners, nutritionists, upper-level students, researchers, and academicians seeking information on the use of food products in health management.

Biopolymer Based Formulations Book

Biopolymer Based Formulations


  • Author : Dr. Kunal Pal
  • Publisher : Elsevier
  • Release Date : 2020-01-18
  • Genre: Technology & Engineering
  • Pages : 966
  • ISBN 10 : 9780128168981

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Biopolymer Based Formulations Book Description :

Biopolymer-Based Formulations: Biomedical and Food Applications presents the latest advances in the synthesis and characterization of advanced biopolymeric formulations and their state-of-the-art applications across biomedicine and food science. Sections cover the fundamentals, applications, future trends, environmental, ethical and medical considerations, and biopolymeric architectures that are organized in nano, micro and macro scales. The final section of the book focuses on novel applications and recent developments. This book is an essential resource for researchers, scientists and advanced students in biopolymer science, polymer science, polymer chemistry, polymer composites, plastics engineering, biomaterials, materials science, biomedical engineering, and more. It will also be of interest to R&D professionals, scientists and engineers across the plastics, food, biomedical and pharmaceutical industries. Provides in-depth coverage of methods for the characterization of the physical properties of biopolymeric architectures Supports a range of novel applications, including scaffolds, implant coatings, drug delivery, and nutraceutical encapsulation systems Includes the use of experimental data and mathematical modeling, thus enabling the reader to analyze and compare the properties of different polymeric gels

Crystallization of Lipids Book

Crystallization of Lipids


  • Author : Kiyotaka Sato
  • Publisher : John Wiley & Sons
  • Release Date : 2018-04-16
  • Genre: Medical
  • Pages : 520
  • ISBN 10 : 9781118593929

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Crystallization of Lipids Book Description :

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 research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.