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…mehr
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.
Alejandro Marangoni is a professor and Canada Research Chair in Food and Soft Materials Science at the University of Guelph. His work concentrates on the physical properties of foods, particularly fat crystallization and structure. He has published over 200 refereed research articles and six books. He is the recipient of many awards including a 1999 Premier's Research Excellence Award, the first Young Scientist Award from the AOCS (2000), a Canada Research Chair (2001, renewed in 2006), two Distinguished Researcher Awards from the Ontario Innovation Trust (2002), a Career Award from the Canadian Foundation for Innovation (2002), an E.W.R. Steacie Memorial Fellowship (2002)-given to the top six Canadian scientists from all disciplines-and the T.L. Mounts Award from AOCS in 2004. Dr. Marangoni is a past chair of the Natural Sciences and Engineering Research Council of Canada's Plant Biology and Food Science Grant Selection Committee, member of NSERC's E.W.R. Steacie Memorial Fellows
hip selection committee, Editor-in-Chief of Food Research International (Elsevier), an Associate Editor of the JAOCS (Springer), and an editorial board member of Food and Function (RSC), Food Digestion (Springer) and CyTA-The Journal of Food (Taylor and Francis). Dr. Marangoni has co-founded three high-technology companies and is the co-recipient of the 2008 Guelph Partners of Innovation "Innovator of the Year? award for his discovery of a platform technology for the manufacture of structured oil-in-water emulsions. Dr. Marangoni has recently been appointed a Tier 1 Canada Research Chair in Food, Health, and Aging.
Inhaltsangabe
1. An Overview of the Past, Present, and Future of Organogels 2. Novel Strategies for Nanostructuring Liquid Oils into Functional Fats 3. Edible Oil Organogels Based on Self-assembled, ß-sitosterol and ?-oryzanol Tubules 4. Vegetable Oil-based Ricinelaidic Acid Organogels-Phase Behavior, Microstructure, and Rheology 5. Hydroxystearic Acid Oleogels 6. Candelilla Wax as an Organogelator for Vegetable Oils-An Alternative to Develop Trans-free Products for the Food Industry 7. Physical Properties of Organogels Made of Rice Bran Wax and Vegetable Oils 8. Monoglycerides in Oils 9. Physical Properties of ß-fat Gel Made of Fully-hydrogenated Rapeseed Oil and Vegetable Oils 10. Ceramide Oleogels 11. Oleogels Based on Non-lamellar Lyotropic Liquid Crystalline Structures for Food Applications 12. Protein-templated Oil Gels and Powders 13. Ethylcellulose Oleogels 14. Clinical Study on 12-hydroxystearic Acid Organogel Ingestion
1. An Overview of the Past, Present, and Future of Organogels 2. Novel Strategies for Nanostructuring Liquid Oils into Functional Fats 3. Edible Oil Organogels Based on Self-assembled, ß-sitosterol and ?-oryzanol Tubules 4. Vegetable Oil-based Ricinelaidic Acid Organogels-Phase Behavior, Microstructure, and Rheology 5. Hydroxystearic Acid Oleogels 6. Candelilla Wax as an Organogelator for Vegetable Oils-An Alternative to Develop Trans-free Products for the Food Industry 7. Physical Properties of Organogels Made of Rice Bran Wax and Vegetable Oils 8. Monoglycerides in Oils 9. Physical Properties of ß-fat Gel Made of Fully-hydrogenated Rapeseed Oil and Vegetable Oils 10. Ceramide Oleogels 11. Oleogels Based on Non-lamellar Lyotropic Liquid Crystalline Structures for Food Applications 12. Protein-templated Oil Gels and Powders 13. Ethylcellulose Oleogels 14. Clinical Study on 12-hydroxystearic Acid Organogel Ingestion
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