Edible Oil Structuring - Concepts, Methods and Applications (Hardcover)

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Food Chemistry, Function and Analysis, Volume 3
Release date:	September 2017
First published:	2018
Editors:	Ashok R Patel
Dimensions:	234 x 156 x 27mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	336
ISBN-13:	978-1-78262-829-3
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Lipids Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-78262-829-0
Barcode:	9781782628293

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