"For years now, fats and oils scientists have been striving to create structures that provide desirable rheology without using trans or saturated fats," comments Rich Hartel, editor-in-chief of the Journal of the American Oil Chemists' Society. "One approach is oleogels using wax crystals at low levels to provide a gel structure, as studied in my pick for EiC paper of the month." Authors Alexia I. Blake, Edmund D. Co and Alejandro G. Marangoni of the University of Guelph compared the properties of several different waxes and found that candelilla wax provides the greatest oil-binding capacity. "Although it is unclear whether such oleogels will provide the desirable physical properties needed in fat-based foods such as spreads and shortenings, this is an important step forward in the attempt to structure fats with low trans and saturated fat content," noted Hartel. The article is available for free download through Aug. 15.
Published in Brief: