Structuring liquid oils has become an active area of research in the past decade, mainly due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, replacing hard fats with liquid oil can lead to major changes in the quality of food products. Recent strategies to impart solid-fat functionality to liquid oils include the addition of unusual compounds to oil, leading to its gelation. These include small-molecule organogelators such as phytosterols and 12-hydroxystearic acid, which self-assemble into crystalline fibers which trap oil. Other crystalline additives include waxes, ceramides, monoacylglycerides, and other surfactants. Recently, the polymer ethyl cellulose was reported to form a polymer gel in triacylglyceride (TAG) oils. Other non-conventional strategies also include the formation of protein-stabilized cellular solids with oil trapped within the cells. In this review, we summarize the research on each one of these components in order to provide a comprehensive overview of the state of the area in oleogel research and provide future perspectives.

Organogels: An Alternative Edible Oil-Structuring Method

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

Structural and functional changes in ultrasonicated bovine serum albumin solutions.

Technical note: A simplified procedure for myofibril hydrophobicity determination.

This review summarizes the principal new developments reported in the research literature from 2000 (inclusive) to the present date, on the topic of foam and bubble stabilization, in the context of foods. The main areas covered are novel foamed products, processes and foaming agents; new methods of study; protein adsorption and competitive adsorption; surface rheology; particle-stabilized systems; modelling, simulation and theory.

Stabilization of bubbles and foams

Effect of thermal treatment on interfacial properties of β-lactoglobulin

Adsorption dynamics and interfacial properties of α-lactalbumin in native and molten globule state conformation at air–water interface

The present invention provides a gasified food product comprising a solid-gas clathrate and methods for making the same. The solid-gas clathrates used in the present invention are selected from the group consisting of an '-cyclodextrin-gas clathrate and a derivative thereof. Furthermore, the present invention provides food products such as a powdered coffee mix, dough, sauce, soup, hot cereal and the like comprising the solid-gas clathrate.

Gasified food products and methods of preparation thereof

A container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The container includes a coating applied to a portion of the inner surfaces thereof that is effective to provide the improved release properties.

Container with Improved Release Properties

A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.

Dennis A. Kim

Papers

Effect of thermal treatment on interfacial properties of β-lactoglobulin

Adsorption dynamics and interfacial properties of α-lactalbumin in native and molten globule state conformation at air–water interface

Gasified food products and methods of preparation thereof

Container with Improved Release Properties

Method of forming a container with improved release properties