Title of article
Non-TAG structuring of edible oils and emulsions
Author/Authors
Arjen Bot، نويسنده , , Yvonne S.J. Veldhuizen، نويسنده , , Ruud den Adel، نويسنده , , Eli C. Roijers، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2009
Pages
6
From page
1184
To page
1189
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
Emulsion , Oleogel , Oil gel , Sitosterol , Phytosterol , Self assembly , fibrils , Rheology , X-ray diffraction (XRD) , Small-angle X-ray scattering (SAXS) , Oryzanol , Organogel
Journal title
Food Hydrocolloids
Serial Year
2009
Journal title
Food Hydrocolloids
Record number
978943
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