Edible Oil Organogels

This work identifies four potential food and pharmaceutical applications of edible oil organogels and summarizes work that has been done to evaluate their applicability for these purposes. Background information on current applications of (inedible) organogels as well as oil structuring alternatives to the fat crystal network are reviewed prior to the discussion. Studies have shown that organogels do not significantly inhibit oil migration in multicomponent foods. In-vitro digestion experiments have shown that organogels may be useful in the controlled release of bio- active compounds. Clinical trials have shown that the replacement of conventional spreads (which contain unhealthy saturated and trans- fatty acids) with organogels may lead to measurable health benefits by decreasing the risk of coronary heart disease, type II diabetes, and metabolic syndrome. It has also been shown that phase separation of water in oil emulsions can be delayed by the formation of a gel network in the continuous oil phase. This work is of interest to those in the field of lipid technology, particularly those who are interested in alternative methods to structure edible oils.

Autorentext

Naomi E. Hughes, MSc: Studied Food Science at the University of Guelph. Food Technologist at H.C. Brill, Atlanta. Alejandro G. Marangoni, Ph.D.: Professor and Canada Research Chair in Food and Soft Materials at the University of Guelph, Canada.