The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel

The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel

Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in...

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Bibliographic Details
Main Authors: Melissa Perez-Santana, Victor Cedeno-Sanchez, John C. Carriglio, Andrew J. MacIntosh
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Gels
Subjects:
high-oleic palm oil
oleogel
shortening
hardness
DSC
Online Access:https://www.mdpi.com/2310-2861/9/7/522

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