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Edible Oil Structuring
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Edible Oil Structuring : Concepts, Methods and Applications

Book Details

Format Hardback or Cased Book
Book Series Food Chemistry, Function and Analysis
ISBN-10 1782628290
ISBN-13 9781782628293
Publisher Royal Society of Chemistry
Imprint Royal Society of Chemistry
Country of Manufacture GB
Country of Publication GB
Publication Date Sep 20th, 2017
Print length 360 Pages
Weight 708 grams
Dimensions 24.10 x 16.20 x 2.70 cms
Product Classification: Lipids Food & beverage technology
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Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
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.

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