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Edible Oleogels - Structure and Health Implications (Paperback)
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Edible Oleogels - Structure and Health Implications (Paperback)
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In an effort to provide alternatives to trans and saturated fats,
scientists have been busy modifying the physical properties of oils
to resemble those of fats. In this fashion, many food products
requiring a specific texture and rheology can be made with these
novel oil-based materials without causing significant changes to
final product quality. The major approach to form these materials
is to incorporate specific molecules (polymers, amphiphiles, waxes)
into the oil components that will alter the physical properties of
the oil so that its fluidity will decrease and the rheological
properties will be similar to those of fats. These new oilbased
materials are referred to as oil gels, or "oleogels," and this
emerging technology is the focus of many scientific investigations
geared toward helping decrease the incidence of obesity and
cardiovascular disease.
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