Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1107002 | International Journal of Gastronomy and Food Science | 2014 | 10 Pages |
Abstract
Experimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world. The possibility of utilizing edible oils (and even ethanol) to extract a hydrophobic flavor and then gel the material in a similar fashion as hydrocolloids gel water is now a reality. This review covers the three primary oleogels: ethyl cellulose, mixtures of γ-oryzanol and β-sitosterol and candelilla wax.
Keywords
Related Topics
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Agricultural and Biological Sciences
Agricultural and Biological Sciences (General)
Authors
Michael A. Rogers, Tara Strober, Arjen Bot, Jorge F. Toro-Vazquez, Terri Stortz, Alejandro G. Marangoni,