Polymeric stabilized oleogel-based emulsions aiming at food lipid profile tailoring

• Author(s): Martins, Artur J. ; Guimarães, Ana C. ; Fuciños, Pablo ; Pastrana, Lorenzo M. ; Sousa, Pedro ; Venâncio, Armando ; Cerqueira, Miguel Ângelo Parente Ribeiro
• Date: 2021
• Persistent ID: https://hdl.handle.net/1822/86400
• Origin: RepositóriUM - Universidade do Minho
• Subject(s): Oleogel; Lipid profile
• Document Type: Conference poster
• Language: English
• Contributor(s): Universidade do Minho

Description

Decisive processing and technological requirements like saturated fat reduction and healthier fatty acids delivery are immediate objectives for food industry. In this work, our main focus was the development of gelled O/W emulsions, using oleogels as filling particles, that could act as healthier fat substitutes, namely for meat-based products.

Fundação para a Ciência e Tecnologia

Compete 2020

FEDER

info:eu-repo/semantics/publishedVersion