June 19, 2021

Download Ebook Free Edible Oleogels

Edible Oleogels

Edible Oleogels
Author : Alejandro G. Marangoni,Nissim Garti
Publisher : Elsevier
Release Date : 2018-06-11
Category : Technology & Engineering
Total pages :470
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Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. Many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. Hence, this book provides a valuable resource on new advancements. Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals Suggests a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate, functional shortenings for the food industry

Replacement of Saturated Fats in a Cream Cheese Product

Replacement of Saturated Fats in a Cream Cheese Product
Author : Melissa D. Limbaugh
Publisher : Unknown
Release Date : 2015
Category :
Total pages :129
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Cheese is a dairy product rich in protein and calcium; however, it typically contains high amounts of saturated fats. Saturated fats are typically difficult to replace due to their significant influence on product appearance, flavor, and texture. A new saturated fat replacement option is to utilize oleogels in place of the traditional triacylglycerol crystalline fat network. The edible oleogels used in this study were composed of rice bran wax (RBW) and ethylcellulose (EC) organogelators combined with vegetable oils and other non-fat ingredients to produce an oleogel cream cheese spread. According to compositional analysis, oleogel cream cheese spread (OCC) samples had anapproximate 25% reduction in total fat content in comparison to the full-fat commercial control. The successful microstructural incorporation of oleogels into a cream cheese spread as well as similarities in fat globule size between OCC samples and commercial controls was confirmed with Confocal Laser Scanning Microscopy (CLSM). Using a single penetration test with a texture analyzer as well as a strain sweep test using a rheometer, oleogel cream cheese samples, prepared with rice bran wax, displayed comparable textural attributes to the commercial control. Attempts were also made to improve the flavor profile of the OCC samples using natural and artificial milk/cream flavors, starter distillates, and RBW deodorization. The application of edible oleogels in combination with regulated ingredient formulation and processing conditions allowed for the creation of a novel cream cheese spread that was reduced in saturated fat content, enriched in poly-unsaturated fats, and showed comparable microstructure as well as hardness, spreadability, and stickiness values to a full-fat commercial control.

Edible Oil Structuring

Edible Oil Structuring
Author : Ashok R. Patel
Publisher : Royal Society of Chemistry
Release Date : 2017-09-28
Category :
Total pages :336
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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.

Alternative Routes to Oil Structuring

Alternative Routes to Oil Structuring
Author : Ashok R. Patel
Publisher : Springer
Release Date : 2015-05-18
Category : Technology & Engineering
Total pages :70
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This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development. The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ‘hot topic’ in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles.

Cocoa Butter and Related Compounds

Cocoa Butter and Related Compounds
Author : Nissim Garti,Neil R. Widlak
Publisher : Elsevier
Release Date : 2015-08-24
Category : Technology & Engineering
Total pages :540
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This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. Brings together all that is known about cocoa butter into one book Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques Presents new understandings on the cause of crystallization and transitions of polymorphs

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
Author : Nissim Garti
Publisher : Elsevier
Release Date : 2008-01-25
Category : Technology & Engineering
Total pages :496
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Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Author : Nissim Garti,D. Julian McClements
Publisher : Elsevier
Release Date : 2012-10-19
Category : Technology & Engineering
Total pages :640
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Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Structured Edible Oil: Towards a New Generation of Fat Mimetics

Structured Edible Oil: Towards a New Generation of Fat Mimetics
Author : Miguel Cerqueira,Stephen Robert Euston,Luiz Henrique Fasolin
Publisher : Frontiers Media SA
Release Date : 2021-05-28
Category : Science
Total pages :129
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Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.

Patent journal, including trade marks, designs, and copyright in cinematograph films

Patent journal, including trade marks, designs, and copyright in cinematograph films
Author : Anonim
Publisher : Unknown
Release Date : 1995-04
Category : Patents
Total pages :129
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Trans Fats Replacement Solutions

Trans Fats Replacement Solutions
Author : Dharma R. Kodali
Publisher : Elsevier
Release Date : 2014-04-22
Category : Science
Total pages :468
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Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Crystallization of Lipids

Crystallization of Lipids
Author : Kiyotaka Sato
Publisher : John Wiley & Sons
Release Date : 2018-04-16
Category : Medical
Total pages :520
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An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.

Nanomaterials for Food Packaging

Nanomaterials for Food Packaging
Author : Miguel Angelo Parente Ribeiro Cerqueira,Jose Maria Lagaron,Lorenzo Miguel Pastrana Castro,Antonio Augusto Martins de Oliveira Soares Vicente
Publisher : Elsevier
Release Date : 2018-05-10
Category : Technology & Engineering
Total pages :346
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Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications. Provides detailed information on the use of nanomaterials and methodologies in food packaging, possible applications and regulatory barriers to commercialization Presents an interdisciplinary approach that brings together materials science, bioscience, and the industrial and regulatory aspects of the creation and uses of food packaging Helps those undertaking research and development in food packaging gain a cogent understanding on how nanotechnology is leading to the emergence of new packaging technologies

生物圈科学

生物圈科学
Author : Anonim
Publisher : Unknown
Release Date : 2010
Category : Agriculture
Total pages :129
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Biopolymer-Based Formulations

Biopolymer-Based Formulations
Author : Dr. Kunal Pal,Indranil Banerjee,Preetam Sarkar,Doman Kim,Win-Ping Deng,Navneet Kumar Dubey,Kaustav Majumder
Publisher : Elsevier
Release Date : 2020-01-18
Category : Technology & Engineering
Total pages :966
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Biopolymer-Based Formulations: Biomedical and Food Applications presents the latest advances in the synthesis and characterization of advanced biopolymeric formulations and their state-of-the-art applications across biomedicine and food science. Sections cover the fundamentals, applications, future trends, environmental, ethical and medical considerations, and biopolymeric architectures that are organized in nano, micro and macro scales. The final section of the book focuses on novel applications and recent developments. This book is an essential resource for researchers, scientists and advanced students in biopolymer science, polymer science, polymer chemistry, polymer composites, plastics engineering, biomaterials, materials science, biomedical engineering, and more. It will also be of interest to R&D professionals, scientists and engineers across the plastics, food, biomedical and pharmaceutical industries. Provides in-depth coverage of methods for the characterization of the physical properties of biopolymeric architectures Supports a range of novel applications, including scaffolds, implant coatings, drug delivery, and nutraceutical encapsulation systems Includes the use of experimental data and mathematical modeling, thus enabling the reader to analyze and compare the properties of different polymeric gels

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care
Author : Verma, Amit,Srivastava, Kajal,Singh, Shivom,Singh, Hukum
Publisher : IGI Global
Release Date : 2017-11-30
Category : Health & Fitness
Total pages :462
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The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine, and nutrition, this publication is an ideal resource for medical practitioners, nutritionists, upper-level students, researchers, and academicians seeking information on the use of food products in health management.