Oleogels—Their Applicability and Methods of Characterization

dc.contributor.authorFlöter, Eckhard
dc.contributor.authorWettlaufer, Till
dc.contributor.authorConty, Valentina
dc.contributor.authorScharfe, Maria
dc.date.accessioned2021-04-12T13:06:21Z
dc.date.available2021-04-12T13:06:21Z
dc.date.issued2021-03-17
dc.date.updated2021-04-09T10:10:43Z
dc.description.abstractOleogels 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.en
dc.identifier.eissn1420-3049
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/13006
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-11800
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-16425en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc540 Chemie und zugeordnete Wissenschaftende
dc.subject.othernon-triacylglyceride structuringen
dc.subject.otheroil binding capacityen
dc.subject.otherincremental structure contributionen
dc.subject.otheroleogelen
dc.titleOleogels—Their Applicability and Methods of Characterizationen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber1673en
dcterms.bibliographicCitation.doi10.3390/molecules26061673en
dcterms.bibliographicCitation.issue6en
dcterms.bibliographicCitation.journaltitleMoleculesen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume26en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Lebensmitteltechnologie und Lebensmittelchemie>FG Lebensmittelverfahrenstechnikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmittelverfahrenstechnikde
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
Files
Original bundle
Now showing 1 - 1 of 1
Loading…
Thumbnail Image
Name:
molecules-26-01673-v2.pdf
Size:
2.56 MB
Format:
Adobe Portable Document Format
Description:
Collections