This study provides useful information in the task of application of monoglyceride gels in food formulation. In particular, results highlighted that the use of monoglycerides-oil-water gel as solid fat provides a valid alternative to the saturated fat matrix normally used in the production of lipid-containing foods. However, the specific interaction among ingredients should be carefully taken into account during the development of new formulations containing monoglyceride-oil-water gels.
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products
CALLIGARIS, Sonia;MANZOCCO, Lara;ANESE, Monica;NICOLI, Maria Cristina
2011-01-01
Abstract
This study provides useful information in the task of application of monoglyceride gels in food formulation. In particular, results highlighted that the use of monoglycerides-oil-water gel as solid fat provides a valid alternative to the saturated fat matrix normally used in the production of lipid-containing foods. However, the specific interaction among ingredients should be carefully taken into account during the development of new formulations containing monoglyceride-oil-water gels.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
