{"title":"Development of confectionery products based on edible oleogel","authors":"N. Nepovinnykh, V. Kutsenkova, Yeganehzad Samira","doi":"10.33920/igt-01-2304-02","DOIUrl":null,"url":null,"abstract":"The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"17 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2304-02","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.
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