Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/345937
Type: Artigo
Title: Potential application of lipid organogels for food industry
Author: Chaves, Kamila Ferreira
Barrera-Arellano, Daniel
Ribeiro, Ana Paula Badan
Abstract: Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population. In this context, organogels have been indicated as a viable alternative to obtain semi-solid fats with reduced content of saturated fatty acids and compatible properties for food application. The objective of this review was to present the studies that address the lipid organogels as an alternative for food application
Subject: Ácidos graxos saturados
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2017.12.020
Address: https://www.sciencedirect.com/science/article/pii/S0963996917308736
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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