Edible oil structuring : concepts, methods and applications
著者
書誌事項
Edible oil structuring : concepts, methods and applications
（Food chemistry, function and analysis / editors: Gary Williamson, Alejandro G. Marangoni, Juliet A. Gerrard, 3）
Royal Society of Chemistry, c2018
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注記
"The queen's awards for enterprise: international trade 2013"
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- Section 1 – Introduction: Oil Structuring: Concepts, Overview and Recent Progress
- Section 2 - Structuring Units: Bio-Based Molecular Structuring Agents
- Biomimicry: An Approach For Oil Structuring
- Section 3 - Structuring Units: Crystalline Particles and Self-Assembled Structures: New Insights into Wax Crystal Networks in Oleogels
- Structuring Edible Oil Phases with Fatty Acids and Alcohols
- Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid
- Section 4 - Structuring Units: Polymeric Strands and Network: Thermo-Gelation of Ethylcellulose Oleogels
- Proteins as Building Blocks for Oil Structuring
- Oleogels from Emulsion (HIPE) Templates Stabilized by Protein-Polysaccharide Complexes
- Cereal Protein Based Emulsion Gels for Edible Oil Structuring
- Section 5 - Edible Applications: Edible Applications of Wax-Based Oleogels
- Edible Applications of Ethylcellulose Oleogels
- Section 6 - Functional Colloids from Structured Oils: Non-Aqueous Foams Based on Edible Oils
- Innovative Dispersion Strategies for Creating Structured Oil Systems
- Subject Index
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