Organogels: An alternative edible oil-structuring method

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 5, 2012, Pages 749-780

  Co, Edmund Daniel ^b   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b NONE

Author keywords

Ethycellulose; Fat substitutes; Fatty alcohol; Food waxes; Hydroxystearic acid; Lecithin; Lipid structuring; Monoglycerides; Oleogels; Phytosterols; SAFiN oleogel; Sorbitan monostearate

Indexed keywords

ETHYCELLULOSE; FAT SUBSTITUTE; FATTY ALCOHOLS; HYDROXYSTEARIC ACIDS; LECITHIN; MONOGLYCERIDES; OLEOGELS; PHYTOSTEROLS; SAFIN OLEOGEL; SORBITAN MONOSTEARATE;

ALCOHOLS; AMIDES; COAGULATION; FOOD PRODUCTS; GELATION; OILS AND FATS; PHOSPHOLIPIDS; RESEARCH; STEARIC ACID; SURFACE ACTIVE AGENTS;

LIQUIDS;

EID: 84861705456     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2049-3     Document Type: Review

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