| Popis: |
The unique combination of physical, functional, and nutritional properties of edible oil organogels, or oleogels, has lead to the recognition of their applicability in both the food and pharmaceutical industries. The ability of oleoglelators to create a structural network and immobilize liquid triacylglycerols, or edible oils, at very low concentrations could be exploited for a variety of different products and purposes within these two industries. The intention of this chapter is to outline the potential applications of oleogels in the food and pharmaceutical industries and to summarize the work that has been done to evaluate their functionality within these areas. More specifically, this chapter will discuss the ability of oleogels to replace saturated and trans- fatty acids in conventional spreads and to control the rate of release of lipophilic bioactive ingredients. |
