Singh et al., 2017 - Google Patents

Advances in edible oleogel technologies–A decade in review

Singh et al., 2017

View PDF
Document ID
10795631341092425232
Author
Singh A
Auzanneau F
Rogers M
Publication year
Publication venue
Food Research International

External Links

Snippet

Trans and saturated fat replacers/substitutes have been a tremendously active area of research for the food industry. Unlike polymers used for hydrogels, oleogels utilize small, amphiphilic molecules that self-assemble via highly specific, non-covalent interactions …
Continue reading at www.academia.edu (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds

Similar Documents

Publication Publication Date Title
Singh et al. Advances in edible oleogel technologies–A decade in review
Martins et al. Edible oleogels: An opportunity for fat replacement in foods
Li et al. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
Chaves et al. Potential application of lipid organogels for food industry
Manzoor et al. Oleogels: Promising alternatives to solid fats for food applications
Doan et al. Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
Rogers et al. Edible oleogels in molecular gastronomy
JP5901617B2 (en) Food composition containing organogel
Co et al. Oleogels: an introduction
Patel Edible oil structuring
US8796342B2 (en) Oil gel
Wang et al. Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
Palla et al. An overview of structure engineering to tailor the functionality of monoglyceride oleogels
Mandu et al. Waxes used as structuring agents for food organogels: A Review
JP2011055752A (en) Oil-and-fat composition for whipped cream
Davidovich-Pinhas Oleogels
Sagiri et al. Natural and bioderived molecular gelator–based oleogels and their applications
Xu et al. The application of oleogels in food products: Classification, preparation, and characterisation
Sagiri et al. Biobased molecular structuring agents
Gengatharan et al. Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond
Chowdhury et al. A review of oleogels applications in dairy foods
Zhu et al. Development and characterization of novel Lycium barbarum seed oil-based oleogels and their application in functional chocolate
Thakur et al. Oleogelation based on plant waxes: Characterization and food applications
Ract et al. Phase Equilibrium of Organogels
Patel Oil structuring in dairy fat products