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Edible oil structuring : concepts, methods, and application /
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London [England] :
Royal Society of Chemistry,
2018.
Royal Society of Chemistry. |
| Colección: | Food Chemistry, Function and Analysis ;
Number 3 |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- ""Cover""; ""Edible Oil Structuring: Concepts, Methods and Applications""; ""Foreword""; ""Preface""; ""Contents""; ""Section I
- Introduction""; ""Chapter 1
- Oil Structuring: Concepts, Overview and Future Perspectives""; ""1.1 Introduction""; ""1.2 Oleogelation: Concepts""; ""1.2.1 Oleogelation from a Colloidal Gel Perspective""; ""1.2.1.1 Oleogelators and Monocomponent Gels""; ""1.2.1.2 Oleogelators and Multi-component Gels""; ""1.2.1.3 Oleogelators and Polymer Gels""; ""1.3 Oleogelation: Overview""; ""1.4 Oleogelation: Future Perspectives""; ""1.5 Conclusions""; ""References""
- ""Section II
- Structuring Units""""Chapter 2
- Biobased Molecular Structuring Agents""; ""2.1 Introduction""; ""2.2 Vegetable Oil Structuring: Chemical Methods""; ""2.2.1 Hydrogenation""; ""2.2.2 Interesterification""; ""2.2.3 Fractionation and Fat Blending""; ""2.3 Vegetable Oil Structuring: Biobased Methods""; ""2.3.1 Molecular Gelators or Low Molecular Weight Gelators (LMWGs)""; ""2.3.1.1 Oleogelators with Self-assembly Mechanism""; ""2.3.1.2 Oleogelators with Crystal Particles System""; ""2.3.2 Polymeric Gelators (Cellulose Derivatives)""
- ""2.4 Multifunctional Molecular Gelators as Next-generation Oil Structuring Agents: Design, Synthesis and Self-assembly""""2.5 Conclusions""; ""Acknowledgements""; ""References""; ""Chapter 3
- Biomimicry: An Approach for Oil Structuring""; ""3.1 Introduction""; ""3.2 The Stratum Corneum""; ""3.3 Ceramides""; ""3.3.1 Health Aspects of Ceramides""; ""3.3.2 Ceramide Oleogels""; ""3.4 Mimicking the Stratum Corneum Lipid Domains""; ""3.5 Conclusions""; ""Acknowledgement""; ""References""; ""Section III
- Structuring Units: Crystalline Particles and Self-assembled Structures""
- ""Chapter 4
- New Insights into Wax Crystal Networks in Oleogels""""4.1 Introduction""; ""4.2 Natural Waxes""; ""4.3 The Gelation of Oil by Waxes""; ""4.4 Wax Crystal Network Microstructure""; ""4.5 Types of Natural Wax Gelators""; ""4.5.1 Rice Bran Wax (RBX)""; ""4.5.2 Sunflower Wax (SFX)""; ""4.5.3 Candelilla Wax (CLX)""; ""4.5.4 Carnauba Wax (CRX)""; ""4.5.5 Other Natural Wax Gelators""; ""4.6 Oil Binding Capacity of Wax Crystal Networks""; ""4.7 Rheological Profiling of Wax Crystal Networks""; ""4.8 The Effect of Cooling Rate on the Properties of Wax Crystal Networks""
- ""4.9 The Effect of Shear on the Properties of Wax Crystal Networks""""4.10 Conclusions""; ""References""; ""Chapter 5
- Structuring Edible Oil Phases with Fatty Acids and Alcohols""; ""5.1 Introduction""; ""5.2 Fatty Acids (FA)""; ""5.3 Fatty Alcohols""; ""5.4 Fatty Acids + Fatty Alcohols""; ""5.5 Potential Applications""; ""5.6 Conclusions""; ""References""; ""Chapter 6
- Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid""; ""6.1 Introduction""; ""6.2 Molecular Structure and Mechanism for Self-assembly of HSA""