Advances in Oleogel Development, Characterization, and Nutritional Aspects / edited by Camila Palla, Fabio Valoppi.

Format:

Book

Contributor:

Palla, Camila, editor.

Valoppi, Fabio, editor.

Language:

English

Subjects (All):

Food--Analysis.

Food.

Chemistry.

Food science.

Food Chemistry.

Food Science.

Local Subjects:

Food Chemistry.

Food Science.

Physical Description:

1 online resource (686 pages)

Edition:

1st ed. 2024.

Place of Publication:

Cham : Springer International Publishing : Imprint: Springer, 2024.

Summary:

Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field. .

Contents:

Tracing the Evolution of Oleogels: A Historical Overview

Nutritional aspects of fats and oils

Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification

Section I: Oleogels produced by Direct Methods

Monoglyceride oleogels

Wax-based oleogels

Direct oil structuring using ethylcellulose

Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica

Vegetable waxes as multicomponent gelator systems

Oleogels produced by Indirect Methods

Section II Engineered oleogels and oleogel-derived systems

Ultrasound as a tool to taylor oleogelation and oleogels physical properties

Designing for the future: the intersection of 3D printing and oleogels

Emulsions containing oleogels

Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications

Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding

Physical and Oxidative Stability of Oleogels during Storage

Oleogels for delivery and protection of bioactive molecules

Oleogel characterization – physical, physicochemical and chemical techniques

Section III Novel techniques to characterize oleogels

Rheology-based techniques

Image analysis for oleogel and oleogel-based system characterization

Synchrotron-based analysis

Computer simulations: molecular dynamics simulations

Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation

Section IV In-vitro and in-vivo digestion of oleogels

In-vitro digestion of lipid-based gels

Preclinical and Clinical Research on Oleogels

Edible applications

Legislation, industrial feasibility,and scalability of oleogel production processes

The future of oleogels between challenges and opportunities.

Notes:

Includes bibliographical references and index.

Other Format:

Print version: Palla, Camila Advances in Oleogel Development, Characterization, and Nutritional Aspects

ISBN:

3-031-46831-7