Development of Trans-Free Lipid Systems and Their Use in Food Products / edited by Jorge F. Toro-Vazquez.

Format:

Book

Contributor:

Toro Va´zquez, Jorge Fernando, editor.

Series:

ISSO (Series)

Issn Series

Language:

English

Subjects (All):

Oils and fats, Edible.

Unsaturated fatty acids.

Physical Description:

1 online resource (389 pages)

Edition:

First edition.

Place of Publication:

Cambridge, England : The Royal Society of Chemistry, [2022]

Summary:

This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.

Contents:

Intro

Title

Copyright

Contents

Chapter 1 Concentrated O/W Emulsions Stabilized by Proteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats

1.1 Introduction

1.2 Experimental

1.2.1 Materials

1.2.2 Sunflower Protein Isolate

1.2.3 Methodologies

1.3 Results and Discussion

1.3.1 Impact of the Protein Content on the Average Droplet Size

1.3.2 Interfacial Coverage

1.3.3 Emulsions Concentrated by Centrifugation - Osmotic Resistance Measurements

1.3.4 Macroscopic Aspect of Concentrated Emulsions as a Function of the Droplet Fraction - Biliquid Foams

1.3.5 Emulsions Concentrated by Freeze-drying

1.4 Conclusions

Acknowledgements

References

Chapter 2 Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams

2.1 Double Emulsions

2.1.1 Background

2.1.2 Preparation and Stabilization

2.1.3 Applications

2.2 Microencapsulated Oil Powder

2.2.1 Introduction

2.2.2 The Structure of Microencapsulated Oil

2.2.3 Emulsification and Drying Technology

2.2.4 Applications in the Food Industry

2.3 Oil Foams

2.3.1 Background

2.3.2 Preparation and Stabilization

2.3.3 Benefits and Application

2.4 Conclusions

Abbreviations

Chapter 3 Use of High-intensity Ultrasound to Structure Edible Fats

3.1 Introduction

3.2 Effect of HIU on Fats

3.2.1 High-saturated Fats

3.2.2 Low-saturated Fats

3.3 Effect of HIU Application on the Physicochemical Properties of Oleogels

3.3.1 Binary and Ternary Oleogels

3.3.2 Mono-component Oleogels

3.4 Effect of HIU on Lipid Oxidation

3.5 Scale Up to a Pilot Plant

3.6 Application

3.6.1 Baked Products

3.6.2 Chocolate

3.6.3 Emulsions

3.7 Future Trends

References.

Chapter 4 Pulse and Oilseed Protein-based Oil Structuring for Baking Application

4.1 Oil Structuring and Its Importance in Food

4.2 Potential Health Implication of Traditional Oil Structuring

4.2.1 Oleogel - A New Way of Oil Structuring

4.3 Different Types of Oleogelation Based on Processing - Direct and Indirect Approaches

4.4 Different Types of Oleogelation Based on Oleogelators - Small Molecules and Biopolymers

4.5 Indirect Oleogelation

4.5.1 Foam-templated Indirect Oleogelation

4.5.2 Emulsion-templated Indirect Oleogelation

4.5.3 Hydrogel-templated Indirect Oleogelation

4.6 Characterization of Biopolymer-based Oleogels for Food Application

4.6.1 Oleogel Stability in Terms of Oil Binding Capacity and Oil Loss

4.6.2 Rheology of Biopolymer-based Oleogels

4.6.3 Textural Analysis of Biopolymer-based Oleogels

4.6.4 Food Applications of Biopolymer-based Oleogels

4.6.5 Sensory Evaluation of Food Made From Biopolymer-based Oleogels

4.7 Utilization of Pulse and Oilseed Proteins for the Development of Emulsion-templated Oleogels

4.7.1 Characterization of Faba Bean and Canola Protein Isolate-based Oleogels

4.7.2 Cake Batter and Cake Properties Prepared with Faba Bean and Canola Protein Isolate-based Oleogels

4.7.3 Texture Analysis of Cakes Prepared with Different Fat Types

4.8 Summary

4.9 Future Prospects

Chapter 5 Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems

5.1 Introduction

5.2 Chemical Composition

5.2.1 Fatty Acid Composition

5.2.2 Triacylglycerol Composition

5.3 Solid Fat Content

5.4 Crystallization Behavior

5.5 Microstructure

5.6 Rheological Properties

5.7 Polymorphic Behavior

5.8 Conclusions

Chapter 6 Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator

6.1 Introduction

6.1.1 LMW Oleogels: A General Overview

6.1.2 Fatty Alcohols in Foods and Their Use as Gelators

6.2 Rheological Characteristics and Modeling of Fatty Alcohol Oleogels

6.2.1 Policosanol as a Gelator: Rheological Properties

6.3 Microstructural Characteristics of Fatty Alcohol Oleogels

6.4 Application of Fatty Alcohols and Vegetable Wax Oleogels in Food Systems and as Delivery Agents for Bioactive Compounds

6.5 Conclusions

Chapter 7 On the Applicability of the Oryzanol-Sitosterol Structuring System

7.1 Introduction

7.2 β-sitosterol and γ-oryzanol

7.2.1 γ-oryzanol

7.2.2 β-sitosterol and Other Phytosterols

7.2.3 Legislation

7.2.4 Digestion

7.3 Physical Chemistry of the Binary Mixture

7.4 The Ternary Mixture

7.4.1 Oleogel Structure, Formation and Dissolution

7.4.2 Methods of Characterization

7.4.3 Influence of Solvent Composition

7.5 Food Applications

7.5.1 Confectionery Products

7.5.2 Meat Products

7.5.3 Margarine and Spreads for Direct Consumption

7.5.4 Dairy Products

7.6 Conclusion

Chapter 8 Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures

8.1 Introduction

8.1.1 Vegetable Oil Structuring Through Molecular Self-assembly

8.2 Monoglycerides as Gelator Molecules

8.2.1 Self-assembly of Monoglycerides in Vegetable Oils

8.2.2 Mesophases, Crystal Phases, and Polymorphic Transitions of Monoglycerides in Oleogels

8.3 Lecithin and Ethylcellulose as Gelators that Limit β Phase Formation

8.3.1 Molecular Self-assembly of Lecithin in Vegetable Oil

8.3.2 Ethylcellulose Effect on MG Crystallization in Vegetable Oils.

8.4 Application of Oleogels in Food Systems and Conclusions

Chapter 9 Functionality of Natural Waxes in Hybrid Fat Crystal Networks

9.1 Introduction

9.2 Waxes from Vegetal and Insect Sources

9.2.1 Waxes from Vegetable Sources

9.2.2 Waxes Obtained from Insects

9.2.3 Legislation

9.3 TAG-Wax Hybrid Fat Systems

9.3.1 Introduction

9.4 Conclusion

Chapter 10 Glycerolysis-structured Lipid Systems

10.1 Introduction

10.2 Effects of Glycerolysis Reaction Conditions

10.3 Effects of Oil Composition

10.4 Food Applications

10.5 Future Directions

Chapter 11 Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats

11.1 Introduction

11.2 Rheological Methods for Oleogel Characterization

11.3 Edible Oleogels Mimicking the Properties of Plastic Fats

11.3.1 Natural Wax Oleogels

11.3.2 Ethylcellulose Oleogels

11.3.3 Monoacylglycerol Oleogels

11.3.4 Oleogels of Fatty Acids and Fatty Alcohols

11.4 Conclusions

Chapter 12 Sensory Properties and Aromatics Profile of Edible Oleogels

12.1 Introduction

12.2 Physical Properties of Solid and Semi-solid Fats

12.3 Oil Structuring Through Oleogelation

12.4 Sensory Assessment of Edible Fats/Oils

12.4.1 Sensory Vocabulary Used for Fats/Oils and Oleogels

12.4.2 Sensory Techniques Used for Fats/Oils and Oleogels

12.5 Sensory Properties of Oleogels and Foods Containing Oleogels

12.5.1 Sensory Properties of Oleogel Products

12.5.2 Sensory Properties of Bakery Products Containing Oleogels

12.5.3 Sensory Properties of Comminuted Meat Products Containing Oleogels

12.5.4 Sensory Properties of Margarine/Spread Products Containing Oleogels

12.5.5 Sensory Properties of Chocolate/Confectionery Products Containing Oleogels.

12.5.6 Sensory Properties of Dairy Products Containing Oleogels

12.5.7 Sensory Properties of Other Food Products Containing Oleogels

12.6 Aromatics Profile of Oleogels and Food Products Containing Oleogels

12.7 Integration of Analytical and Sensory Data for Oleogel Optimization

12.8 Conclusions and Outlook

Subject Index.

Notes:

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Includes bibliographical references.

Other Format:

Print version: Toro-Vazquez, Jorge F Development of Trans-free Lipid Systems and their Use in Food Products

ISBN:

9781839166532

1839166533

9781839166549

1839166541