Edible Oleogels: Structure and Health Implications by Alejandro G. Marangoni, Nissim Garti

By Alejandro G. Marangoni, Nissim Garti

N an attempt to supply possible choices to trans and saturated fat, scientists were busy enhancing the actual homes of oils to resemble these of fat. during this style, many meals items requiring a selected texture and rheology could be made with those novel oil-based fabrics with no inflicting major alterations to ultimate product caliber. the main method of shape those fabrics is to include particular molecules (polymers, amphiphiles, waxes) into the oil parts that might adjust the actual homes of the oil in order that its fluidity will lessen and the rheological houses might be just like these of fat. those new oilbased fabrics are often called oil gels, or "oleogels," and this rising know-how is the focal point of many medical investigations aimed at supporting reduce the occurrence of weight problems and heart problems.

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Additional resources for Edible Oleogels: Structure and Health Implications

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Conclusions In this work we have presented some of the most promising strategies for structuring liquid oils. The motivation for this work is to create a semisolid structure with the functionality of fats but with the nutritional profile of liquid oil—low in saturates, devoid of trans fatty acids, and possibly containing some nutritionally beneficial fatty acids. K. G. Marangoni will all be part of the solution to the problem of improving on the nutritional quality of our manufactured food products in consideration of sensory quality and price.

Overall, there are many benefits to a structured emulsion product like CoaSun™. These benefits include a reduced total fat content, a reduction in the amount of saturated fat, regulation of blood lipid and insulin responses in humans, and lower postprandial triglyceride levels; however, the higher water content in this product means that modifications to current production lines may be required, potentially adding significant implementation costs. Also, while the shortening-like product is suitable for many baking applications, it does not provide the proper textural parameters required for the production of laminates or fillings.

5% (w/w). The long needle-like crystals of the rice bran wax, as shown in Fig. 13, form strong crystal matrices, which enables large volumes of liquid oil to become entrapped between the crystalline strands. 13 is compared to the SAFIN organogel in Fig. 9, it can be seen that the rice bran wax does not possess the helical twist that is characteristic of the fibers in SAFIN organogels. Fig. 13 also shows a fairly uniformly distributed mesh of crystals compared to the fibers in Fig. 9 that all originate from key nucleation points.

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