Development of Trans-free Lipid Systems and their Use in Food Products

Cover
Preface
Contents
Chapter 1 Concentrated O/W Emulsions Stabilized byProteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats
	1.1 Introduction
	1.2 Experimental
		1.2.1 Materials
		1.2.2 Sunflower Protein Isolate
		1.2.3 Methodologies
	1.3 Results and Discussion
		1.3.1 Impact of the Protein Content on the Average Droplet Size
		1.3.2 Interfacial Coverage
		1.3.3 Emulsions Concentrated by Centrifugation – Osmotic Resistance Measurements
		1.3.4 Macroscopic Aspect of ConcentratedEmulsions as a Function of the Droplet Fraction – Biliquid Foams
		1.3.5 Emulsions Concentrated by Freeze-drying
	1.4 Conclusions
	Acknowledgements
	References
Chapter 2 Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams
	2.1 Double Emulsions
		2.1.1 Background
		2.1.2 Preparation and Stabilization
		2.1.3 Applications
	2.2 Microencapsulated Oil Powder
		2.2.1 Introduction
		2.2.2 The Structure of Microencapsulated Oil
		2.2.3 Emulsification and Drying Technology
		2.2.4 Applications in the Food Industry
	2.3 Oil Foams
		2.3.1 Background
		2.3.2 Preparation and Stabilization
		2.3.3 Benefits and Application
	2.4 Conclusions
	Abbreviations
	Acknowledgements
	References
Chapter 3 Use of High-intensity Ultrasound to Structure Edible Fats
	3.1 Introduction
	3.2 Effect of HIU on Fats
		3.2.1 High- saturated Fats
		3.2.2 Low-saturated Fats
	3.3 Effect of HIU Application on the Physicochemical Properties of Oleogels
		3.3.1 Binary and Ternary Oleogels
		3.3.2 Mono-component Oleogels
	3.4 Effect of HIU on Lipid Oxidation
	3.5 Scale Up to a Pilot Plant
	3.6 Application
		3.6.1 Baked Products
		3.6.2 Chocolate
		3.6.3 Emulsions
	3.7 Future Trends
	Abbreviations
	Acknowledgements
	References
Chapter 4 Pulse and Oilseed Protein-based Oil Structuring for Baking Application
	4.1 Oil Structuring and Its Importance in Food
	4.2 Potential Health Implication of Traditional Oil Structuring
		4.2.1 Oleogel – A New Way of Oil Structuring
	4.3 Different Types of Oleogelation Based on Processing – Direct and Indirect Approaches
	4.4 Different Types of Oleogelation Based onOleogelators – Small Molecules and Biopolymers
	4.5 Indirect Oleogelation
		4.5.1 Foam- templated Indirect Oleogelation
		4.5.2 Emulsion-templated Indirect Oleogelation
		4.5.3 Hydrogel-templated Indirect Oleogelation
	4.6 Characterization of Biopolymer-based Oleogels for Food Application
		4.6.1 Oleogel Stability in Terms of Oil Binding Capacity and Oil Loss
		4.6.2 Rheology of Biopolymer-based Oleogels
		4.6.3 Textural Analysis of Biopolymer-based Oleogels
		4.6.4 Food Applications of Biopolymer-based Oleogels
		4.6.5 Sensory Evaluation of Food Made From Biopolymer-based Oleogels
	4.7 Utilization of Pulse and Oilseed Proteins for theDevelopment of Emulsion-templated Oleogels
		4.7.1 Characterization of Faba Bean and Canola Protein Isolate- based Oleogels
		4.7.2 Cake Batter and Cake Properties Preparedwith Faba Bean and Canola Protein Isolate- based Oleogels
		4.7.3 Texture Analysis of Cakes Prepared with Different Fat Types
	4.8 Summary
	4.9 Future Prospects
	References
Chapter 5 Physicochemical Properties and Polymorphic Behavior ofTropical Fats: Their Potential and Practical Use in Trans-free Food Systems
	5.1 Introduction
	5.2 Chemical Composition
		5.2.1 Fatty Acid Composition
		5.2.2 Triacylglycerol Composition
	5.3 Solid Fat Content
	5.4 Crystallization Behavior
	5.5 Microstructure
	5.6 Rheological Properties
	5.7 Polymorphic Behavior
	5.8 Conclusions
	Acknowledgements
	References
Chapter 6 Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator
	6.1 Introduction
		6.1.1 LMW Oleogels: A General Overview
		6.1.2 Fatty Alcohols in Foods and Their Use as Gelators
	6.2 Rheological Characteristics and Modeling of Fatty Alcohol Oleogels
		6.2.1 Policosanol as a Gelator: Rheological Properties
	6.3 Microstructural Characteristics of Fatty Alcohol Oleogels
	6.4 Application of Fatty Alcohols and Vegetable WaxOleogels in Food Systems and as Delivery Agents for Bioactive Compounds
	6.5 Conclusions
	References
Chapter 7 On the Applicability of the Oryzanol–Sitosterol Structuring System
	7.1 Introduction
	7.2 b-sitosterol and g-oryzanol
		7.2.1 g-oryzanol
		7.2.2 b-sitosterol and Other Phytosterols
		7.2.3 Legislation
		7.2.4 Digestion
	7.3 Physical Chemistry of the Binary Mixture
	7.4 The Ternary Mixture
		7.4.1 Oleogel Structure, Formation and Dissolution
		7.4.2 Methods of Characterization
		7.4.3 Influence of Solvent Composition
	7.5 Food Applications
		7.5.1 Confectionery Products
		7.5.2 Meat Products
		7.5.3 Margarine and Spreads for Direct Consumption
		7.5.4 Dairy Products
	7.6 Conclusion
	References
Chapter 8 Structuring Vegetable Oils with Monoglycerides andMonoglyceride–Lecithin or Monoglyceride–Ethylcellulose Mixtures
	8.1 Introduction
		8.1.1 Vegetable Oil Structuring Through Molecular Self-assembly
	8.2 Monoglycerides as Gelator Molecules
		8.2.1 Self-assembly of Monoglycerides in Vegetable Oils
		8.2.2 Mesophases, Crystal Phases, andPolymorphic Transitions of Monoglycerides in Oleogels
	8.3 Lecithin and Ethylcellulose as Gelators that Limit b Phase Formation
		8.3.1 Molecular Self-assembly of Lecithin in Vegetable Oil
		8.3.2 Ethylcellulose Effect on MG Crystallization in Vegetable Oils
	8.4 Application of Oleogels in Food Systems and Conclusions
	Acknowledgements
	References
Chapter 9 Functionality of Natural Waxes in Hybrid Fat Crystal Networks
	9.1 Introduction
	9.2 Waxes from Vegetal and Insect Sources
		9.2.1 Waxes from Vegetable Sources
		9.2.2 Waxes Obtained from Insects
		9.2.3 Legislation
	9.3 TAG–Wax Hybrid Fat Systems
		9.3.1 Introduction
	9.4 Conclusion
	Acknowledgements
	References
Chapter 10 Glycerolysis-structured Lipid Systems
	10.1 Introduction
	10.2 Effects of Glycerolysis Reaction Conditions
	10.3 Effects of Oil Composition
	10.4 Food Applications
	10.5 Future Directions
	References
Chapter 11 Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats
	11.1 Introduction
	11.2 Rheological Methods for Oleogel Characterization
	11.3 Edible Oleogels Mimicking the Properties of Plastic Fats
		11.3.1 Natural Wax Oleogels
			11.3.2 Ethylcellulose Oleogels
			11.3.3 Monoacylglycerol Oleogels
			11.3.4 Oleogels of Fatty Acids and Fatty Alcohols
	11.4 Conclusions
	References
Chapter 12 Sensory Properties and Aromatics Profile of Edible Oleogels
	12.1 Introduction
	12.2 Physical Properties of Solid and Semi- solid Fats
	12.3 Oil Structuring Through Oleogelation
	12.4 Sensory Assessment of Edible Fats/Oils
		12.4.1 Sensory Vocabulary Used for Fats/Oils and Oleogels
		12.4.2 Sensory Techniques Used for Fats/Oils and Oleogels
	12.5 Sensory Properties of Oleogels and Foods Containing Oleogels
		12.5.1 Sensory Properties of Oleogel Products
		12.5.2 Sensory Properties of Bakery Products Containing Oleogels
		12.5.3 Sensory Properties of Comminuted Meat Products Containing Oleogels
		12.5.4 Sensory Properties of Margarine/Spread Products Containing Oleogels
		12.5.5 Sensory Properties of Chocolate/Confectionery Products Containing Oleogels
		12.5.6 Sensory Properties of Dairy Products Containing Oleogels
		12.5.7 Sensory Properties of Other Food Products Containing Oleogels
	12.6 Aromatics Profile of Oleogels and Food Products Containing Oleogels
	12.7 Integration of Analytical and Sensory Data for Oleogel Optimization
	12.8 Conclusions and Outlook
	References
Subject Index