| Issue |
E3S Web Conf.
Volume 285, 2021
International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)
|
|
|---|---|---|
| Article Number | 05009 | |
| Number of page(s) | 7 | |
| Section | Food Technologies | |
| DOI | https://doi.org/10.1051/e3sconf/202128505009 | |
| Published online | 06 July 2021 | |
Influence of oil combinations on the structural properties of oleogels
Federal Research Centre of Nutrition and Biotechnology, Moscow, Russia
* Corresponding author: Y.operarius@yandex.ru
Studies of the effect of combinations of vegetable oils on the properties of oleogels will provide useful information from a technological viewpoint for the optimal choice of the composition of the oleogel used, as well as regulate the fatty acid composition of food products based on oleogels. This work aimed to study the effect of combinations of sunflower and linseed oils on the properties of oleogels structured with beeswax. As a result of the studies carried out, data were obtained on the change in the structure of oleogels depending on the ratio of oils, which, from a practical viewpoint, in the future, will make it possible to expand the range of food products containing oleogels.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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