Edible oleogels : structure and health implications

Resource Information

The work Edible oleogels : structure and health implications represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.

Label

Edible oleogels : structure and health implications

Title remainder

structure and health implications

Statement of responsibility

editors, Alejandro Marangoni, Nissim Garti

Contributor

• Garti, Nissim, 1945-
• Garti, Nissim, 1945-
• Marangoni, Alejandro G., 1965-
• Marangoni, Alejandro G., 1965-

Subject

• Dietary Fats
• Essential fatty acids in human nutrition
• Lipids in human nutrition
• Oils -- chemistry
• Oils and fats, Edible -- Health aspects
• Organic Chemicals -- chemistry

Language

eng

Summary

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

Cataloging source

N$T

Dewey number

612.3/97

Illustrations

illustrations

Index

index present

LC call number

QP752.E84

LC item number

E35 2011eb

Literary form

non fiction

NAL call number

QP752.E84

NAL item number

E35 2011

Nature of contents

• dictionaries
• bibliography