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Food Chemistry, Function and Analysis
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publication venue for: Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats
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type: Book
type: Generically Dependent Continuant
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RDF description of Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats - http://orbis.uaslp.mx/vivo/individual/scopus10607
rights: termsOfUse
date: 2026-08-28T21:05:03
publisher: vivo
type: Document

Information Content Entity
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Chapter
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Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats
type: Book Section
volume: 2022-January
crisid: 10608
type: Information Content Entity
e iscopus: 2-s2.0-85126440886
related by: authorship_71338
type: Document Part
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type: Chapter
date time value: chapter date 10608
doi: 10.1039/9781839166532-00281
most specific type: Document
most specific type: Chapter
page start: 281
type: Continuant
type: Document
freetext keyword: Alcohols; Fatty acids; Commercial plastics; Compositional changes; Condition; Lubrication /; Matchings; Oleogel; Research topics; Rheological behaviour; Rheological property; Whipped cream; Rheology
type: Entity
issue: 31
estado: published
origen: scopus
page end: 314
type: Generically Dependent Continuant
abstract: The quest for edible oleogels mimicking the functionality of commercial plastic fats has been an active research topic over the last decade. Plastic fats are used to shorten the crumb in baked goods, entrap air in whipped creams, disperse and immobilize solids in confections, enhance lubrication and spreading in margarine, among other applications. These functions are based on the rheological properties of plastic fats. Thus, the replacement of this type of fats with edible oleogels implies matching their rheological behavior under processing, storage, and consumption conditions. This chapter discusses the impact of compositional changes, thermal history, and shearing on the rheological properties of edible oleogels structured with wax, ethylcellulose, monoglycerols, fatty acids, and fatty alcohols. In the same way we discuss strategies to modulate oleogel elasticity and mechanical recovery (i.e., thixotropy) to improve the performance of oleogels in foods. © The Royal Society of Chemistry 2022.
has publication venue: Food Chemistry, Function and Analysis