Titlebook: Advances in Oleogel Development, Characterization, and Nutritional Aspects; Camila Palla,Fabio Valoppi Book 2024 The Editor(s) (if applica

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Introduction to LEGO MINDSTORMS Robotic Sumol as alternatives to solid fats rich in saturated fatty acids in food products. This chapter summarizes the recent advances in wax oleogels focusing on the effects of wax types, oils, and polar compounds in oil on the oleogel properties as well as the sensory and other properties of recently develop

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https://doi.org/10.1007/978-1-4302-0733-7ve been used as a fat substitute in a variety of food applications and as margarine and shortening mimetics. They have also been explored as a means of modulating digestion and release of lipid-soluble bioactives. These EC-based multicomponent oleogels show considerable promise for developing more a

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Competitive Manufacturing Intelligence production of conventional emulsions. However, in this strategy, the organic phase, continuous or dispersed, is gelled by the addition of oleogelators, making this system promising in replacing trans-fat in processed foods, in addition to being a vehicle for bioactive compounds and improving the ox

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Competitive Manufacturing Intelligence satisfactory physical stability and higher oxidative stability than the corresponding oil. However, some oleogels need to be improved. In addition, the stability of oleogels should be examined compared to the conventional solid fats to be replaced. Since the physical and oxidative stabilities of ol

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https://doi.org/10.1007/978-3-8350-9385-0deliver bioactive molecules. We discuss the nutritional aspects of the ingredients used to produce the oleogels (lipids and gelators) and other possible compounds of interest that can be incorporated and delivered using oleogels. We discussed the strategies for the incorporation of bioactive compoun

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