Advances in Oleogel Development, Characterization, and Nutritional Aspects

Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.

Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents.

This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field.

Auteur

Camila Palla is a Researcher at CONICET in the Food Engineering Group of PLAPIQUI (UNS-CONICET) and an Adjunct Professor in the Department of Chemical Engineering at the Universidad Nacional del Sur (UNS, Argentina). She is a member of the Institute of Food Technologists (IFT), the Argentine Association of Fats and Oils (ASAGA), and the Argentine Rheology Network. She holds a PhD in Chemical Engineering from the UNS and has carried out postdoctoral research stays at the University of Granada (Spain) and at the Massachusetts Institute of Technology (MIT, USA). Her research activities have developed in the field of fats and oils, mainly focusing on the production and physicochemical characterization of functional foods through the modification and gelation of vegetable oils. She also develops research activities focused on 3D printing of food and nutraceuticals.

Fabio Valoppi is an Adjunct Professor (Docent) and University Researcher at University of Helsinki and Co-founder of Perfat Technologies Oy in Finland. He obtained the Title of Docent in Food Materials Science from the University of Helsinki (Finland), and a Ph.D. in Food Science from the University of Udine (Italy). His current focus is on the design, development, and multiscale characterization of lipid-based structures with prescribed mechanical and physiological functionalities, in vitro digestion, equipment development, and ultrasound physics related to pressure field control. In recognition of his work, he has been awarded with the Young Scientist Award 2022 during the 5th Food Structure and Functionality Symposium.