Oleogels and their different applications: ham analogues and chocolate spreads

• Autor(es): Azevedo, Maria A. ; Pereira, Rui ; Rodrigues, Rui M. ; Ferreira, Adriana ; Reis, Stephanie ; Sousa, Ana
• Data: 2025
• Identificador Persistente: https://hdl.handle.net/1822/96150
• Origem: RepositóriUM - Universidade do Minho
• Tipo de Documento: Póster em conferência
• Idioma: Inglês
• Contribuidor(es): Universidade do Minho

Descrição

[Excerpt] The World Health Organization (WHO) has raised concems about excessive fat and salt consumption, prompting the food industry to reformulate products with healthier ingredients. Oleogels are stable and semi-solid structures formed by transforming liquid oils, and they have gained attention as fat replacers. This way, in the present project was tested oleogels in two products: (1) a ham analogue with reduced fat and salt, and (2) a chocolate spread based on oleogel with sunflower or insect oil.