Abstract
This chapter illustrates that oleogels can be tailored for food applications, demonstrating significant advantages over other colloid systems. These universal carriers allow thermodynamic stability, high solubilization levels, protection against denaturation and severe environmental conditions. In the study presented in the chapter, it was shown that the composition of the oleogels can be tuned to regulate physical properties of hexagonal and micellar cubic mesophases. Series of fluid HII and QL mesophases with complex architectures were rationally designed and prepared for the solubilization and potential delivery of food additives. It was shown that comprehensive understanding of the structural properties of these carriers is imperative for rational and successful tailoring of oleogel-based vehicles. The principal strategy was to first characterize the different levels of organization of these special materials and then to explore the detailed relationships and possible correlations between them, their structures, and the macroscopic properties. Combination of advanced analytical techniques, including Small-Angle X-ray scattering (SAXS), Attenuated Total Reflection (ATR)-Fourier transform infrared spectroscopy (FTIR), and rheology revealed both qualitative and quantitative insights into the structural changes induced by solubilization of guest molecules.
Original language | English |
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Title of host publication | Edible Oleogels |
Subtitle of host publication | Structure and Health Implications |
Publisher | Elsevier Inc. |
Pages | 235-269 |
Number of pages | 35 |
ISBN (Electronic) | 9781630670092 |
ISBN (Print) | 9780983079118 |
DOIs | |
State | Published - 15 Apr 2011 |
Bibliographical note
Publisher Copyright:© 2011 by AOCS Press. All rights reserved.