Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide, xanthan gum (XG), in combination with different...

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Bibliographic Details
Main Authors: M. Espert, M.J. Hernández, T. Sanz, A. Salvador
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Oleogel
Emulsions
Hydrocolloids
Emulsifiers
Rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122000430

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