Food oil gels: New strategies for structuring edible oils

Alejandro Marangoni*, Nissim Garti

*Corresponding author for this work

Research output: Contribution to specialist publicationArticle

8 Scopus citations

Abstract

Several approaches have been taken to construct oleogels from vegetable oils leading to the development of new food products that will be healthier with no Trans and minimal saturated fats. An organogel or oleogel is a gel where the liquid phase is oil, as opposed to a hydrogel, which is a gel that has a continuous liquid water phase. Organogels or oleogels offer an alternative to the use of fats such as saturated and Trans fats. The building blocks of these organogels can vary widely including crystalline particles, crystalline fibers, polymeric strands, particle-filled networks, and liquid crystalline mesophase. Monoacylglycerides (MAG) have many different self-assembly structures due to their amphiphilic character. Food-grade waxes, in low concentrations, may also be used to structure edible oils such as Candelilla wax has been demonstrated to structure safflower oil at 1%. Lecithin forms an unstable organogel with small amounts of a polar solvent.

Original languageEnglish
Pages317-320
Number of pages4
Volume22
No5
Specialist publicationINFORM - International News on Fats, Oils and Related Materials
StatePublished - May 2011
Externally publishedYes

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