Location: Functional Foods ResearchTitle: Introduction to the JAOCS oleogels virtual issue: past and present
|Kenar, James - Jim|
|MARTINI, SILVANA - Utah State University|
Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Other
Publication Acceptance Date: 5/10/2022
Publication Date: 1/23/2023
Citation: Kenar, J.A., Martini, S. 2023. Introduction to the JAOCS oleogels virtual issue: past and present. Journal of the American Oil Chemists' Society. 100(2), 93–93. https://doi.org/10.1002/aocs.12653.
Technical Abstract: The use of saturated and trans-containing triacylglycerols to form fat crystal networks and provide food ingredients such as shortenings with desirable functionality, texture, mouthfeel, and flavor are well known. However, their consumption is now associated with adverse health effects that has given rise to legislation to reduce/remove these ingredients in processed foods. A large body of research has examined how to replace trans-fats by structuring edible liquid oils using structuring agents (organogelators) at low concentrations to produce semi-solid materials known as “oleogels” that mimic the properties of the solid hardstock fats. This editorial introduces a new topical virtual issue that curates the significant number of research articles on oleogels that have been published within the Journal of the American Oil Chemists’ Society (JAOCS) over the years. This virtual issue provides a valuable and interesting historical perspective into the development of oleogels and insight into the latest developments in the oleogel field.