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

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.
9789608978935
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/865227
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