Edible Oleogels: Structure and Health Implications

Edible Oleogels, Second Edition presents 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 and identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume.

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. In this fashion, 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. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease.

This book will be of interest to those in product development as well as those working to understand the role of trans and saturated fats in health and nutrition.

Presents emerging science on "beta gels" using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystalsSuggests 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 fatReviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particlesIdentifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume

1. Oleogels: An Introduction 2. Edible Oil Oleogels Based on Self-assembled b-Sitosterol þ g-Oryzanol Tubules 3. Vegetable Oil-Based Ricinelaidic Acid Organogels; Phase Behavior, Microstructure, and Rheology 4. 12-Hydroxystearic Acid Oleogels 5. Monoglycerides in Oils 6. Wax Oleogels 7. Shellac-Based Oleogels 8. Vegetable Oil Oleogels Structured Using Mixtures of Stearyl Alcohol and Stearic Acid (SO:SA) 9. Stearyl Alcohol Oleogels 10. Ceramide Oleogels 11. Oleogels Based on Nonlamellar Lyotropic Liquid Crystalline Structures for Food Applications 12. Protein Oleogels: Network Formation of Proteins in Hydrophobic Conditions 13. Protein-Templated Oil Gels and Powders 14. Ethylcellulose Oleogels 15. Edible Applications of Ethylcellulose Oleogels 16. Clinical Study on 12-Hydroxystearic Acid Organogel Ingestion 17. The Role of Ethylcellulose Oleogel in Human Health and Its Potential Applications 18. Molecular Oleogels: Green Approach in Structuring Vegetable Oils