Edible Oil Structuring Concepts Methods and Applications Ashok 1788012224 9781788012225

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Product details:

• ISBN 10: 1788012224
• ISBN 13: 9781788012225
• Author: Ashok R Patel

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring.
This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.

Table of contents:

Section I: Introduction
CHAPTER 1 Oil Structuring: Concepts, Overview and Future Perspectives
Section II: Structuring Units
CHAPTER 2 Biobased Molecular Structuring Agents
CHAPTER 3 Biomimicry: An Approach for Oil Structuring
Section III: Structuring Units: Crystalline Particles and Self-assembled Structures
CHAPTER 4 New Insights into Wax Crystal Networks in Oleogels
CHAPTER 5 Structuring Edible Oil Phases with Fatty Acids and Alcohols
CHAPTER 6 Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid
Section IV: Structuring Units: Polymeric Strands and Network
CHAPTER 7 Thermo-gelation of Ethyl-cellulose Oleogels
CHAPTER 8 Proteins as Building Blocks for Oil Structuring
CHAPTER 9 Oleogels from Emulsion (HIPE) Templates Stabilized by Protein–Polysaccharide Complexes
CHAPTER 10 Cereal Protein-based Emulsion Gels for Edible Oil Structuring
Section V: Edible Applications
CHAPTER 11 Edible Applications of Wax-based Oleogels
CHAPTER 12 Edible Applications of Ethylcellulose Oleogels
Section VI: Functional Colloids from Structured Oils
CHAPTER 13 Non-aqueous Foams Based on Edible Oils
CHAPTER 14 Innovative Dispersion Strategies for Creating Structured Oil Syste

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