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.
| ISBN: | 9781782628293 |
| Publication date: | 20th September 2017 |
| Author: | Ashok R Patel |
| Publisher: | Royal Society of Chemistry an imprint of RSC |
| Format: | Hardback |
| Pagination: | 360 pages |
| Series: | Food Chemistry, Function and Analysis |
| Genres: |
Chemical biology Food and beverage technology Colloid chemistry |
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.
Edible Oil Structuring features in the following genres: Chemical biology, Food and beverage technology, Colloid chemistry
Edible Oil Structuring is available in Hardback
Edible Oil Structuring was written by Ashok R Patel and published by Royal Society of Chemistry an imprint of RSC
Edible Oil Structuring has 360 pages
Yes it is part of Food Chemistry, Function and Analysis series
£134.10