Edible oleogels in molecular gastronomy Article

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Overview

abstract

• Experimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world. The possibility of utilizing edible oils (and even ethanol) to extract a hydrophobic flavor and then gel the material in a similar fashion as hydrocolloids gel water is now a reality. This review covers the three primary oleogels: ethyl cellulose, mixtures of γ-oryzanol and β-sitosterol and candelilla wax. © 2014 AZTI-Tecnalia

authors

• Bot A.
• Marangoni A.G.
• Rogers M.A.
• Stortz T.
• Strober T.
• Toro Vázquez Jorge Fernando

publication date

• 2014-01-01

published in

• International Journal of Gastronomy and Food Science  Journal

Research

keywords

• Edible lipid gel; Lipid replacers; Oleogels

Identity

Digital Object Identifier (DOI)

• 10.1016/j.ijgfs.2014.05.001

Additional Document Info

start page

• 22

end page

• 31

volume

• 2

issue

• 1