Oleogelation for food structuring based on synergistic interactions among food components

Ashok R. Patel*

*Corresponding author for this work

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

5 Scopus citations

Abstract

Identifying synergistic combination of structurants to fabricate multicomponent oleogels is an emerging strategy and holds significant promise in the field of food structuring. The possibility of tuning the macroproperties of gels by altering the relative proportion of individual components makes multicomponent systems very attractive, especially for practical applications. By controlling the self-assembly and hierarchical organization of well-known food components, multiple potential outcomes can be expected. This chapter gives a concise account of the field of multicomponent gels using illustrative examples of different synergistic combinations explored so far in the field.

Original languageEnglish
Title of host publicationEncyclopedia of Food Chemistry
PublisherElsevier
Pages715-718
Number of pages4
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260
DOIs
StatePublished - 1 Jan 2018

Keywords

  • Crystalline particles
  • Edible soft matter
  • Fatty acids
  • Fatty alcohols
  • Food colloids
  • Food-grade components
  • Lipidic materials
  • Mixed gels
  • Multi-component systems
  • Oil structuring
  • Oleocolloids
  • Oleogels
  • Self organization
  • Self-assembly

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