Oleogels as a Fat Substitute in Food: A Current Review

Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total...

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Detalles Bibliográficos
Autores principales: da Silva, Roberta Claro, Ferdaus, Md. Jannatul, Foguel, Aline, da Silva, Thais Lomonaco Teodoro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048032/
https://www.ncbi.nlm.nih.gov/pubmed/36975629
http://dx.doi.org/10.3390/gels9030180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048032/
https://www.ncbi.nlm.nih.gov/pubmed/36975629
http://dx.doi.org/10.3390/gels9030180

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