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.
|Title of host publication||Biopolymer-Based Formulations|
|Subtitle of host publication||Biomedical and Food Applications|
|Number of pages||18|
|State||Published - 23 Jan 2020|
- Oil gels
- Oil structuring