1. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles
- Author
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Alejandro G. Marangoni, Alexander K. Zetzl, Shai Barbut, Terri A. Stortz, and Andrea Cattaruzza
- Subjects
business.industry ,Chemistry ,digestive, oral, and skin physiology ,food and beverages ,Food grade ,Health benefits ,General Biochemistry, Genetics and Molecular Biology ,Biotechnology ,Vegetable oil ,Nutraceutical ,Control and Systems Engineering ,Food products ,Food science ,business ,Food Science - Abstract
Summary Organogelators such as 12-hydroxystearic acid and ethylcellulose have been shown to structure vegetable oils at levels below 8%. The resultant gels retain the fatty acid profile of the vegetable oil, yet provide solid-like properties that can successfully replace saturated fats in a variety of food products including cookies, creams, and frankfurters and sausages. Furthermore, organogel technology can be used for the controlled or delayed release of nutraceuticals and pharmaceuticals. With the development of food grade organogelators, this will allow for the use of oleogels in a large variety of food and pharmaceutical applications.
- Published
- 2012
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