Biopolymer-based oleocolloids

Ashok R. Patel*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

When it comes to innovation in the food sector, oleocolloids (or oil-continuous soft matter systems) have unfortunately not received the same level of attention as water-continuous systems. Recently however, a combination of factors including ban on trans-fats from food products by leading health authorities, the rising concern among consumers about the negative health effects of saturated fat consumption, the negative image of palm oil linked to the ecological damage, and, more recently, the industrial drive toward "back-to-natural" products, have together provided renewed impetus for formulating oil-continuous systems. In this chapter, a range of novel oleocolloids such as oleogels, oil-continuous complex emulsions, and oleofilms are discussed with the help of illustrative examples. The chapter concludes with a concise overview of the field and the possible future trends.

Original languageEnglish
Title of host publicationBiopolymer-Based Formulations
Subtitle of host publicationBiomedical and Food Applications
PublisherElsevier
Pages587-604
Number of pages18
ISBN (Electronic)9780128168981
ISBN (Print)9780128168974
DOIs
StatePublished - 23 Jan 2020

Keywords

  • Microstructure
  • Oil gels
  • Oil structuring
  • Oleocolloids
  • Oleogels
  • Rheology

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