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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. April Book of the Month
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| Released: 04/01/2011; 346 pages | |||||||||||||
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- An Overview of the Past, Present, and Future of Organogels
- Novel Strategies for Nanostructuring Liquid Oils Into Functional Fats
- Edible Oil Organogels Based on Self-assembled β-sitosterol + γ-oryzanol Tubules
- Vegetable Oil-Based Ricinelaidic Acid Organogels–Phase Behavior, Microstructure and Rheology
- Hydroxystearic Acid Oleogels
- Candelilla Wax as an Organogelator for Vegetable Oils–An Alternative to Develop trans-free Products for the Food Industry
- Physical Properties of Organogels Made of Rice Bran Wax and Vegetable Oils
- Monoglycerides in Oils
- Physical Properties of β-fat Gel Made of Fully-hydrogenated Rapeseed Oil and Vegetable Oils
- Ceramide Oleogels
- Oleogels Based on Non-lamellar Lyotropic Liquid Crystalline Structures for Food Applications
- Protein-templated Oil Gels and Powders
- Ethylcellulose Oleogels
- Clinical Study on 12-hydroxystearic Acid Organogel Ingestion
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