LEADER 04402nam 22006615 450 001 9910298630703321 005 20200703230900.0 010 $a3-319-19138-1 024 7 $a10.1007/978-3-319-19138-6 035 $a(CKB)3710000000415669 035 $a(EBL)2095710 035 $a(SSID)ssj0001500914 035 $a(PQKBManifestationID)11852691 035 $a(PQKBTitleCode)TC0001500914 035 $a(PQKBWorkID)11523513 035 $a(PQKB)11455638 035 $a(DE-He213)978-3-319-19138-6 035 $a(MiAaPQ)EBC2095710 035 $a(PPN)186028008 035 $a(EXLCZ)993710000000415669 100 $a20150518d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAlternative Routes to Oil Structuring /$fby Ashok R. Patel 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (78 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a3-319-19137-3 320 $aIncludes bibliographical references at the end of each chapters. 327 $aIntroduction -- Natural waxes as oil structurants -- Polymer-based oleogels created using indirect methods -- Inorganic particle-based oleogels -- Potential food applications of oleogels -- General considerations and future trends. 330 $aThis Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development. The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ?hot topic? in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aOrganic chemistry 606 $aNutrition    606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aOrganic chemistry. 615 0$aNutrition   . 615 14$aFood Science. 615 24$aOrganic Chemistry. 615 24$aNutrition. 676 $a612.397 700 $aPatel$b Ashok R$4aut$4http://id.loc.gov/vocabulary/relators/aut$0922395 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298630703321 996 $aAlternative Routes to Oil Structuring$92069845 997 $aUNINA