Alternative Routes to Oil Structuring

This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative example

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Ashok R. Patel

Alternative Routes to Oil Structuring


SpringerBriefs in Food, Health, and Nutrition Editor-in-chief Richard W. Hartel, University of Wisconsin – Madison, USA

Associate Editors J. Peter Clark, Consultant to the Process Industries, USA John W. Finley, Louisiana State University, USA David Rodriguez-Lazaro, ITACyL, Spain Yrjö Roos, University College Cork, Ireland David Topping, CSIRO, Australia

Springer Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the field of food science, including its impact and relationship to health and nutrition. Subjects include: • Food chemistry, including analytical methods; ingredient functionality; physicchemical aspects; thermodynamics • Food microbiology, including food safety; fermentation; foodborne pathogens; detection methods • Food process engineering, including unit operations; mass transfer; heating, chilling and freezing; thermal and non-thermal processing, new technologies • Food physics, including material science; rheology, chewing/mastication • Food policy • And applications to: – – – –

Sensory science Packaging Food quality Product development

We are especially interested in how these areas impact or are related to health and nutrition. Featuring compact volumes of 50 to 125 pages, the series covers a range of content from professional to academic. Typical topics might include: • A timely report of state-of-the art analytical techniques • A bridge between new research results, as published in journal articles, and a contextual literature review • A snapshot of a hot or emerging topic • An in-depth case study • A presentation of core concepts that students must understand in order to make independent contributions More information about this series at

Ashok R. Patel

Alternative Routes to Oil Structuring


Ashok R. Patel Laboratory of Food Technology and Engineering Faculty of Bioscience Engineering Vandemoortele Centre for Lipid Science and Technology Ghent University Gent Belgium

ISSN  2197-571X ISSN  2197-5728  (electronic) SpringerBriefs in Food, Health, and Nutrition ISBN 978-3-319-19137-9 ISBN 978-3-319-19138-6  (eBook) DOI 10.1007/978-3-319-19138-6 Library of Congress Control Number: 2015939805 Springer Cham Heidelberg New York Dordrecht London © The Author(s) 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, th

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