Abstract
Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.
| Lingua originale | English |
|---|---|
| Titolo della pubblicazione ospite | Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems" |
| Pagine | 126-127 |
| Numero di pagine | 2 |
| Stato di pubblicazione | Pubblicato - 2019 |
| Evento | 8th International Symposium on "Delivery of Functionality in Complex Food Systems" - Porto Durata: 7 lug 2019 → 10 lug 2019 |
Convegno
| Convegno | 8th International Symposium on "Delivery of Functionality in Complex Food Systems" |
|---|---|
| Città | Porto |
| Periodo | 7/7/19 → 10/7/19 |
Keywords
- fiber
- oleogel