Are edible oleocolloids the final frontier in food innovation?

Ashok R. Patel

Research output: Contribution to specialist publicationArticle

3 Scopus citations

Abstract

“Oleocolloids” is used here as a term to represent a broad range of oil-continuous soft matter systems (Fig. 1) comprising colloids at an interface of complex fluids and phase-separated states of matter. Some examples include oleogels; biphasic colloids where water droplets or air bubbles are dispersed in an oil continuous medium (indirect emulsions and oleofoams, respectively); complex colloids such as foamed oleogels and oil-water-oil (O/W/O) emulsions; and layered structural matrixes embedding a large volume of liquid oil (oleofilms).

Original languageEnglish
Pages30-32
Number of pages3
Volume28
No9
Specialist publicationINFORM - International News on Fats, Oils and Related Materials
DOIs
StatePublished - Oct 2017

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