CHAPTER 11: Edible Applications of Wax-based Oleogels
| dc.contributor.author | Yilmaz, E. | |
| dc.contributor.author | Ok, S. | |
| dc.date.accessioned | 2025-01-27T18:55:56Z | |
| dc.date.available | 2025-01-27T18:55:56Z | |
| dc.date.issued | 2018 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | Edible wax oleogels, which are used in various food products to basically replace the solid fats, have been quite successful in reducing the saturated fat and trans fatty acids, although they are not as good as solid fat sources for expected food functionalities like mechanical strength, aeration, lubrication of dough, water sensitivity and mouthfeel. Hence, mixtures of various wax oleogels and natural solid fat sources could be suggested. Generally, wax oleogels are very promising alternatives to hydrogenated fats in food formulations. However, regulatory issues, long-term consumption effects on human physiology and safety, and improvement of sensory properties of the wax oleogels need to be resolved before commercial applications. Furthermore, more studies in different food applications (meat products, cheeses, puff pastry fats, confectionery, etc.) and delivery of bioactive molecules by wax oleogels are open research topics to be explored. In this chapter, published results of wax oleogels in food applications are briefly reviewed. © The Royal Society of Chemistry 2018. | |
| dc.identifier.doi | 10.1039/9781788010184-00215 | |
| dc.identifier.endpage | 249 | |
| dc.identifier.isbn | 978-178262708-1 | |
| dc.identifier.isbn | 978-178262829-3 | |
| dc.identifier.isbn | 978-178801106-8 | |
| dc.identifier.issn | 2398-0656 | |
| dc.identifier.issue | 3 | |
| dc.identifier.scopus | 2-s2.0-85051737241 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 217 | |
| dc.identifier.uri | https://doi.org/10.1039/9781788010184-00215 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/12774 | |
| dc.identifier.volume | 2018-January | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Royal Society of Chemistry | |
| dc.relation.ispartof | Food Chemistry, Function and Analysis | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_Scopus_20250125 | |
| dc.title | CHAPTER 11: Edible Applications of Wax-based Oleogels | |
| dc.type | Book Chapter |
