What is it about?
Biopolymers of gelatin and xanthan are GRAS and available so that applied in many food products. This research showed that the cryogel of these biopolymers, as a hydrophilic oleogelator, can be utilized to structure oil and produce oleogel in indirect method.
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Why is it important?
In respect to favorable structure, texture and mouth feel, fats are usually composed of high levels of saturated or trans fatty acids which could be associated with obesity and cardiovascular disease in humans. oleogel is the solid like structure which can trap oil and mimic fat characteristics without high amounts of saturated and trans fatty acid.
Perspectives
foam-templated oleogel which formed strong gel and kept oil even at high temperatures, can be interest to the scientists who are searching on solid fat substitutes in food products such as cake, biscuit and muffin.
maryam abdollahi
Isfahan University of Technology
Read the Original
This page is a summary of: Physicochemical Properties of Foam‐Templated Oleogel Based on Gelatin and Xanthan Gum, European Journal of Lipid Science and Technology, October 2019, Wiley,
DOI: 10.1002/ejlt.201900196.
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