Edible oleogels: structure and health implications (Second edition.)

The second edition of 'Edible Oleogels, Structure and Health Implications' 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.