Nissim Garti - Böcker

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition.

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. Many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. Hence, this book provides a valuable resource on new advancements.

Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals Suggests a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate, functional shortenings for the food industry

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.

This book will describe fundamentals and recent developments in the area of Self-Assembled Supramolecular Architecture and their relevance to the  understanding of the functionality of  membranes  as delivery systems for active ingredients. As the heirarchial architectures determine their performance capabilities, attention will be paid to theoretical and design aspects related to the construction of lyotropic liquid crystals: mesophases such as lamellar, hexagonal, cubic, sponge phase micellosomes. The book will bring to the reader mechanistic aspects, compositional considerations, transition within phases, solubilization capacities, drug entrapment and release mechanisms and transmembrane, transdermal, and other transport phenomena. It will stress the importance of these mesostructures to crystallization and polymorphism of drugs, fats, and nutraceuticals and will discuss regioselectivity of organic and enzymatic reactions that take place at interfaces and within the channels of the mesophase. The book will bring studies on the use of these mesophase as crystallization or particulation media for the formation of nanoparticles and nanocrystals. Chapters will discuss applications in the areas of pharmaceuticals, food, cosmetics, plastics, paper, agro-chemistry and industrial applications.

"Discusses the most recent advances in the correlations of structure and reactivity relationships of micelles, liposomes, microemulsions, and emulsions by thermal behavior measurements, as well as the options, scope, and limitations of the thermal behavior of dispersed systems. Highlights current studies on heterogeneous colloidal (dispersed) systems."

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems.Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systemsChapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systemsLater sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems