Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A review
Numerous foods acquire their elastic properties (i.e., snap, mouth-feel, and hardness) from the colloidal fat crystal network comprised primarily of trans- and saturated fats. These hardstock fats contribute, along with numerous other factors, to the global epidemics related to metabolic syndrome an...
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Published in | Food research international Vol. 42; no. 7; pp. 747 - 753 |
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Main Author | |
Format | Journal Article |
Language | English |
Published |
Kidlington
Elsevier Ltd
01.08.2009
Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | Numerous foods acquire their elastic properties (i.e., snap, mouth-feel, and hardness) from the colloidal fat crystal network comprised primarily of trans- and saturated fats. These hardstock fats contribute, along with numerous other factors, to the global epidemics related to metabolic syndrome and cardiovascular disease. A dire need for new technologies capable of structuring unsaturated edible oils, reducing the necessity for trans- and saturated fats, are required. At present, organogels are under-utilized in the food industry but numerous potential organogelators exist including: phytosterols and oryzanols, ceramides, monoglycerides and waxes. When examining these compounds as suitable ingredients for the food industry, they should be food grade, cost effective, have no negative health implications and one should be able to modify their physical properties. This review considers alternatives to colloidal fat crystal networks when structuring unsaturated oils as well as methods to modify their physical properties. |
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Bibliography: | http://dx.doi.org/10.1016/j.foodres.2009.02.024 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
ISSN: | 0963-9969 1873-7145 |
DOI: | 10.1016/j.foodres.2009.02.024 |