| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605693 | Food Hydrocolloids | 2009 | 6 Pages |
Abstract
Mixtures of γ-oryzanol and β-sitosterol have been shown to structure pure edible oil phases. This paper reviews the phytosterol system, and compares it with other alternatives to structure edible oils. Furthermore, additional evidence based on small-angle X-ray scattering will be introduced to support the claim that structuring is based on fibril formation (diameter 7.2 nm). Finally, various aspects of the application of phytosterols structuring in water-in-oil emulsions were investigated.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Arjen Bot, Yvonne S.J. Veldhuizen, Ruud den Adel, Eli C. Roijers,