Edible oil structuring : concepts, methods, and application / edited by Ashok R. Patel.

Format:

Book

Author/Creator:

Ashok R Patel

Contributor:

Patel, Ashok R., editor.

Series:

Food Chemistry, Function and Analysis ; Number 3

Language:

English

Subjects (All):

Oils and fats, Edible.

Physical Description:

1 online resource (355 pages).

Place of Publication:

London, [England] : Royal Society of Chemistry, 2018.

Summary:

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.

Notes:

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed November 3, 2017).

ISBN:

9781523121441

1523121440

9781788012225

1788012224

9781788010184

1788010183