Edible applications of shellac oleogels: spreads, chocolate paste and cakes-Reference-Cited by-同舟云学术

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Published:2014 Issue:4 Volume:5 Page:645-652
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Patel Ashok R.¹²³⁴⁵,Rajarethinem Pravin S.¹²³⁴⁵,Grędowska Agnieszka¹²³⁴⁵,Turhan Ozge¹²³⁴⁵,Lesaffer Ans⁶⁷,De Vos Winnok H.⁸⁹⁵¹⁰¹¹,Van de Walle Davy¹²³⁴⁵,Dewettinck Koen¹²³⁴⁵

Affiliation:

1. Vandemoortele Centre Lipid Science & Technology

2. Lab. of Food Tech. & Engg.

3. Faculty of Bioscience Engg.

4. Ghent University

5. 9000 Gent, Belgium

6. Vandemoortele R &D Izegem

7. 8870 Izegem, Belgium

8. Cell Systems and Cellular Imaging (CSI)

9. Dept. Molecular Biotechnology

10. Laboratory of Cell Biology & Histology

11. Dept. Veterinary Sciences

Abstract

We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00034J

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