Oleogels formed by plant phytosterols for the replacement of saturated and trans fat in foods
Saturated and trans fats in foods increase in blood serum cholesterol levels, a risk factor for cardiovascular disease. Strategies for replacement of fats exist, but often fat-free or fat-reduced products are viewed as inferior by the consumer. One potential way to replace saturated and trans fats is to use olegelation, where healthier polyunsaturated oils are solidified using low molecular weight gelators. One method we have studied in some detail, exploits the self-association of the phytosterol β-sitosterol (SIT) and sterol ester γ-oryzanol (ORY) to form nm diameter tubules. A technical difficulty that hinders the development of phytosterol oleogel based foods is that under quiescent conditions supercooling occurs and nucleation and growth of the SIT + ORY tubules can take a considerable time after cooling. Gelation can be induced by shearing, but how to control the process is poorly understood. Our goal is to carry out, in future, rheoSANS experiments to understand how shear affects the gel structure. However, characterisation of the oleogels structure is needed, prior to the rheoSANS measurements.
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The recommended format for citing this dataset in a research publication is in the following format:
EUSTON Stephen; ARRIGHI Valeria; MONDELLI Claudia and SCHWEINS Ralf. (2021). Oleogels formed by plant phytosterols for the replacement of saturated and trans fat in foods. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-11-1998
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This data is not yet public
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