Edible oleogels based on water soluble food polymers: preparation, characterization and potential application-Reference-Cited by-同舟云学术

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

Published:2014 Issue:11 Volume:5 Page:2833-2841
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Patel Ashok R.¹²³⁴⁵,Cludts Nick¹²³⁴⁵,Sintang Mohd Dona Bin¹²³⁴⁵,Lesaffer Ans⁶⁷,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

Abstract

We demonstrate a novel way of using food polysaccharides to structure liquid oil into oleogels and further explore its potential application as a shortening alternative.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00624K

Reference45 articles.

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3. G. R. L. Dharma and R.Kodali , Trans Fats Alternatives , AOCS Press , USA , 2005

4. Organogels: An Alternative Edible Oil-Structuring Method

5. Oil organogels: the fat of the future?

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