Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muf...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 5 vom: 26. Juli, Seite 428-438
1. Verfasser:	Totosaus, Alfonso (VerfasserIn)
Weitere Verfasser:	Santos-Atenco, Edith, Meza-Márquez, Ofelia G, Rodríguez-Huezo, María E, Güemes-Vera, Norma
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Fat reduction baked goods oleogel oleogels Emulsions Gels Organic Chemicals Fat Substitutes Soybean Oil mehr... 8001-22-7 Waxes ethyl cellulose 7Z8S9VYZ4B Cellulose 9004-34-6