Waxes used as structuring agents for food organogels: A Review

C. C. Mandu; D. Barrera-Arellano; M. H.A. Santana; G. D. Fernandes

doi:10.3989/gya.1169182

Autores/as

C. C. Mandu Biotechnological Process Laboratory, School of Chemical Engineering, University of Campinas https://orcid.org/0000-0002-9152-3565
D. Barrera-Arellano Fats and Oils Laboratory, Department of Food Technology, University of Campinas https://orcid.org/0000-0002-8217-8392
M. H.A. Santana Biotechnological Process Laboratory, School of Chemical Engineering, University of Campinas https://orcid.org/0000-0002-2258-4911
G. D. Fernandes Fats and Oils Laboratory, Department of Food Technology, University of Campinas https://orcid.org/0000-0001-6099-3225

DOI:

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

Palabras clave:

Agente estructurante, Alimentos, Cera, Lípidos, Organogel

Resumen

Los lípidos son ingredientes clave en la dieta humana. Debido a la manipulación y modificación de estos lípidos en la industria alimentaria, la cantidad de grasas trans y las saturadas ha aumentado sustancialmente en los productos industrializados. Al mismo tiempo, ha aumentado la cantidad de estudios que demuestran los efectos nocivos de estos alimentos en la salud humana. Los organogeles surgen como una alternativa prometedora para reemplazar las grasas trans y las saturadas en los alimentos procesados. Entre los principales desafíos de preparar un organogel está la dificultad de encontrar agentes estructurantes compatibles y viables en la industria alimentaria. Las ceras se han estudiado para este propósito y son uno de los organogeladores más prometedores. Este artículo presenta una revisión bibliográfica de los estudios recientes sobre el uso de ceras como agentes estructurantes para aceites vegetales comestibles.

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