Grasas y Aceites, Vol 71, No 1 (2020)

Waxes used as structuring agents for food organogels: A Review


https://doi.org/10.3989/gya.1169182

C. C. Mandu
Biotechnological Process Laboratory, School of Chemical Engineering, University of Campinas, Brazil
orcid https://orcid.org/0000-0002-9152-3565

D. Barrera-Arellano
Fats and Oils Laboratory, Department of Food Technology, University of Campinas, Brazil
orcid https://orcid.org/0000-0002-8217-8392

M. H.A. Santana
Biotechnological Process Laboratory, School of Chemical Engineering, University of Campinas, Brazil
orcid https://orcid.org/0000-0002-2258-4911

G. D. Fernandes
Fats and Oils Laboratory, Department of Food Technology, University of Campinas, Brazil
orcid https://orcid.org/0000-0001-6099-3225

Abstract


Lipids are key ingredients in the human diet. Because of the manipulation and modification of lipids in the food industry, the amount of trans and saturated fat has been substantially increasing in industrialized products. At the same time, the number of studies demonstrating the harmful effects of these foods on human health has increased. Organogels arise as a promising alternative for replacing trans and saturated fat in processed foods. Among the main challenges of preparing an organogel is the difficulty of finding compatible and viable structuring agents in the food industry. Waxes have been studied for this purpose and are one of the most promising organogelators. This article brings a bibliographical review on the recent studies regarding the use of waxes as structuring agents for edible vegetable oils.

Keywords


Foods; Lipid; Organogel; Structuring agent; Wax

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