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Edible oil structuring : concepts, methods and applications /

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.

Bibliographic Details
Other Authors: Patel, Ashok R.
Format: eBook
Language:English
Published: London : Royal Society of Chemistry, 2017.
Series:Food chemistry, function and analysis ; 3.
Subjects:
Oils and fats, Edible.
TECHNOLOGY & ENGINEERING > Food Science.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Cover
  • Edible Oil Structuring: Concepts, Methods and Applications
  • Foreword
  • Preface
  • Contents
  • Section I
  • Introduction
  • Chapter 1
  • Oil Structuring: Concepts, Overview and Future Perspectives
  • 1.1 Introduction
  • 1.2 Oleogelation: Concepts
  • 1.2.1 Oleogelation from a Colloidal Gel Perspective
  • 1.2.1.1 Oleogelators and Monocomponent Gels
  • 1.2.1.2 Oleogelators and Multi-component Gels
  • 1.2.1.3 Oleogelators and Polymer Gels
  • 1.3 Oleogelation: Overview
  • 1.4 Oleogelation: Future Perspectives
  • 1.5 Conclusions
  • References
  • 2.4 Multifunctional Molecular Gelators as Next-generation Oil Structuring Agents: Design, Synthesis and Self-assembly2.5 Conclusions
  • Acknowledgements
  • References
  • Chapter 3
  • Biomimicry: An Approach for Oil Structuring
  • 3.1 Introduction
  • 3.2 The Stratum Corneum
  • 3.3 Ceramides
  • 3.3.1 Health Aspects of Ceramides
  • 3.3.2 Ceramide Oleogels
  • 3.4 Mimicking the Stratum Corneum Lipid Domains
  • 3.5 Conclusions
  • Acknowledgement
  • References
  • Section III
  • Structuring Units: Crystalline Particles and Self-assembled Structures
  • 4.9 The Effect of Shear on the Properties of Wax Crystal Networks4.10 Conclusions
  • References
  • Chapter 5
  • Structuring Edible Oil Phases with Fatty Acids and Alcohols
  • 5.1 Introduction
  • 5.2 Fatty Acids (FA)
  • 5.3 Fatty Alcohols
  • 5.4 Fatty Acids + Fatty Alcohols
  • 5.5 Potential Applications
  • 5.6 Conclusions
  • References
  • Chapter 6
  • Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid
  • 6.1 Introduction
  • 6.2 Molecular Structure and Mechanism for Self-assembly of HSA
  • Chapter 4
  • New Insights into Wax Crystal Networks in Oleogels4.1 Introduction
  • 4.2 Natural Waxes
  • 4.3 The Gelation of Oil by Waxes
  • 4.4 Wax Crystal Network Microstructure
  • 4.5 Types of Natural Wax Gelators
  • 4.5.1 Rice Bran Wax (RBX)
  • 4.5.2 Sunflower Wax (SFX)
  • 4.5.3 Candelilla Wax (CLX)
  • 4.5.4 Carnauba Wax (CRX)
  • 4.5.5 Other Natural Wax Gelators
  • 4.6 Oil Binding Capacity of Wax Crystal Networks
  • 4.7 Rheological Profiling of Wax Crystal Networks
  • 4.8 The Effect of Cooling Rate on the Properties of Wax Crystal Networks
  • Section II
  • Structuring UnitsChapter 2
  • Biobased Molecular Structuring Agents
  • 2.1 Introduction
  • 2.2 Vegetable Oil Structuring: Chemical Methods
  • 2.2.1 Hydrogenation
  • 2.2.2 Interesterification
  • 2.2.3 Fractionation and Fat Blending
  • 2.3 Vegetable Oil Structuring: Biobased Methods
  • 2.3.1 Molecular Gelators or Low Molecular Weight Gelators (LMWGs)
  • 2.3.1.1 Oleogelators with Self-assembly Mechanism
  • 2.3.1.2 Oleogelators with Crystal Particles System
  • 2.3.2 Polymeric Gelators (Cellulose Derivatives)