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Main Title: Oleogels—Their Applicability and Methods of Characterization
Author(s): Flöter, Eckhard
Wettlaufer, Till
Conty, Valentina
Scharfe, Maria
Type: Article
Language Code: en
Abstract: Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied. Examining a single composition decided upon by arbitrary methods does not stimulate progress in the research and technology area. A framework that gives much better guidance to product applications can easily be derived. For example, the incremental structure contribution concept is advocated as a parameter to compare the potency of structuring systems. These can straightforwardly be determined by combining solubility data and structural measurements in the recommended manner. The current method to determine the oil-binding capacity suffers from reproducibility and relevance. A newly developed method is suggested to overcome these shortcomings. The recommended new characterization of oleogels should contribute to a more comprehensive knowledge base necessary for product innovations.
Issue Date: 17-Mar-2021
Date Available: 12-Apr-2021
DDC Class: 540 Chemie und zugeordnete Wissenschaften
Subject(s): non-triacylglyceride structuring
oil binding capacity
incremental structure contribution
Journal Title: Molecules
Publisher: MDPI
Publisher Place: Basel
Volume: 26
Issue: 6
Article Number: 1673
Publisher DOI: 10.3390/molecules26061673
EISSN: 1420-3049
Appears in Collections:FG Lebensmittelverfahrenstechnik » Publications

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