Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system
Wahyu Ramadhan, Anita Nurul Firdaos, William Vito Krisnawan, Sugeng Heri Suseno, Bambang Riyanto, Wini Trilaksani, Joko Santoso
Abstract
Sustainable oleogel technology offers a solution for using fish oil biowaste by solidifying it and harnessing it in sponge cake as a food model system.
Topics & Concepts
SpongeFood scienceChemistryBusinessBiologyBotanyFood Chemistry and Fat Analysis