Potential application of lipid organogels for food industry.

Autor: Chaves KF; Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 13083-970 Campinas, SP, Brazil. Electronic address: chaves_kamila@yahoo.com.br., Barrera-Arellano D; Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 13083-970 Campinas, SP, Brazil., Ribeiro APB; Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 13083-970 Campinas, SP, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Mar; Vol. 105, pp. 863-872. Date of Electronic Publication: 2017 Dec 09.
DOI: 10.1016/j.foodres.2017.12.020
Abstrakt: Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population. In this context, organogels have been indicated as a viable alternative to obtain semi-solid fats with reduced content of saturated fatty acids and compatible properties for food application. The objective of this review was to present the studies that address the lipid organogels as an alternative for food application.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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