Development of beeswax oleogels and the influence of gelator concentration and oil type on their final properties

[Excerpt] Introduction: Concerns regarding food nutritional value, sensory attributes, and consumer health urge to get a valid and feasible answer. The use of food‐grade materials that guarantee gel‐like behaviour and address consumer needs is currently essential in food industry. Structuring edible...

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Detalhes bibliográficos
Autor principal: Martins, Artur J. (author)
Outros Autores: Cerqueira, Miguel Ângelo Parente Ribeiro (author), Fasolin, Luiz H. (author), Pinheiro, Ana Cristina (author), Cunha, Rosiane (author), Vicente, A. A. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2016
Texto completo:http://hdl.handle.net/1822/45055
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/45055
Descrição
Resumo:[Excerpt] Introduction: Concerns regarding food nutritional value, sensory attributes, and consumer health urge to get a valid and feasible answer. The use of food‐grade materials that guarantee gel‐like behaviour and address consumer needs is currently essential in food industry. Structuring edible oils (i.e. oleogels) can be the response for such challenge, offering a healthier alternative (e.g. replacing saturated and trans fats) with tailored functionalities (e.g. different melting behaviour). This work focused on how different types of oil phase – medium chain triglycerides (MCT) and long chain triglycerides (LCT) – influence the gelation process of beeswax and the properties of the organogels produced thereof. [...]

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