Advances in Oleogel Development, Characterization, and Nutritional Aspects (eBook, PDF)

Redaktion: Palla, Camila; Valoppi, Fabio

• Format: PDF

Produktbeschreibung

Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.

Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents.

This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field.

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Produktdetails

• Verlag: Springer Nature Switzerland
• Seitenzahl: 691
• Erscheinungstermin: 8. Februar 2024
• Englisch
• ISBN-13: 9783031468315
• Artikelnr.: 69951001

Autorenporträt

Camila Palla is a Researcher at CONICET in the Food Engineering Group of PLAPIQUI (UNS-CONICET) and an Adjunct Professor in the Department of Chemical Engineering at the Universidad Nacional del Sur (UNS, Argentina). She is a member of the Institute of Food Technologists (IFT), the Argentine Association of Fats and Oils (ASAGA), and the Argentine Rheology Network. She holds a PhD in Chemical Engineering from the UNS and has carried out postdoctoral research stays at the University of Granada (Spain) and at the Massachusetts Institute of Technology (MIT, USA). Her research activities have developed in the field of fats and oils, mainly focusing on the production and physicochemical characterization of functional foods through the modification and gelation of vegetable oils. She also develops research activities focused on 3D printing of food and nutraceuticals.  Fabio Valoppi is an Adjunct Professor (Docent) and University Researcher at University of Helsinki and Co-founder of Perfat Technologies Oy in Finland. He obtained the Title of Docent in Food Materials Science from the University of Helsinki (Finland), and a Ph.D. in Food Science from the University of Udine (Italy). His current focus is on the design, development, and multiscale characterization of lipid-based structures with prescribed mechanical and physiological functionalities, in vitro digestion, equipment development, and ultrasound physics related to pressure field control. In recognition of his work, he has been awarded with the Young Scientist Award 2022 during the 5th Food Structure and Functionality Symposium.

Inhaltsangabe

Tracing the Evolution of Oleogels: A Historical Overview.- Nutritional aspects of fats and oils.- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification.- Section I: Oleogels produced by Direct Methods.- Monoglyceride oleogels.- Wax-based oleogels.- Direct oil structuring using ethylcellulose.- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica.- Vegetable waxes as multicomponent gelator systems.- Oleogels produced by Indirect Methods.- Section II Engineered oleogels and oleogel-derived systems.- Ultrasound as a tool to taylor oleogelation and oleogels physical properties.- Designing for the future: the intersection of 3D printing and oleogels.- Emulsions containing oleogels.- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications.- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding.- Physical and Oxidative Stability of Oleogels during Storage.- Oleogels for delivery and protection of bioactive molecules.- Oleogel characterization - physical, physicochemical and chemical techniques.- Section III Novel techniques to characterize oleogels.- Rheology-based techniques.- Image analysis for oleogel and oleogel-based system characterization.- Synchrotron-based analysis.- Computer simulations: molecular dynamics simulations.- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation.- Section IV In-vitro and in-vivo digestion of oleogels.- In-vitro digestion of lipid-based gels.- Preclinical and Clinical Research on Oleogels.- Edible applications.- Legislation, industrial feasibility,and scalability of oleogel production processes.- The future of oleogels between challenges and opportunities.