| Summary: | Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field.
|
|---|