Potential food applications of edible oil organogels

被引：246

作者：

Hughes, Naomi E. ^{[1
]}

Marangoni, Alejandro G. ^{[1
]}

Wright, Amanda J. ^{[2
]}

Rogers, Michael A. ^{[3
]}

Rush, James W. E. ^{[4
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

[2] Univ Guelph, Dept Human Hlth & Nutr Sci, Guelph, ON N1G 2W1, Canada

[3] Univ Saskatchewan, Dept Food & Bioprod Sci, Saskatoon, SK S7N 5A8, Canada

[4] Univ Waterloo, Dept Kinesiol, Fac Appl Hlth Sci, Waterloo, ON N2L 3G1, Canada

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2009年 / 20卷 / 10期

关键词：

TRANS-FATTY-ACIDS; RHEOLOGICAL PROPERTIES; MICELLARISATION; CAROTENOIDS; CHOLESTEROL; MIGRATION; MIXTURES; ALCOHOLS; LIPIDS; WAX;

D O I：

10.1016/j.tifs.2009.06.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The unique physical, functional, and nutritional properties of edible oil organogels has caught the eye of the food and pharmaceutical industries. These organogels are formed upon self-assembly of surfactant-like small molecules into crystalline fibers, sometimes hundreds of micrometers in length, which eventually lead to gelation of oil. Of particular interest is the ability of organogelator systems to structure and immobilize liquid triacylglycerols at very low concentrations (similar to 2%), which could be exploited for a variety of purposes in food products, from the manufacture of spreads to the solubilization, stabilization and delivery of lipid-soluble nutraceuticals. The purpose of this review is to outline the potential applications of edible oil organogels and to summarize the work that has been carried out to evaluate the functionality of organogelators in food systems.

引用

页码：470 / 480

页数：11

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