Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax
Caihong Su, Yancai Li, Jiabin Zhu, Yuan Gao, Qi Li, Shuang‐kui Du, Xiuzhu Yu
Abstract
) subcell structure. Similar β' crystal forms were observed among flaxseed oleogels, indicating that FG did not affect them negatively. The study showed that the physical properties of flaxseed oleogels based on CLW could be significantly changed by FG addition. These results provided a deeper comprehension of the novel system, which should be considered a new way to obtain healthy fats with better plasticity for food applications.
Topics & Concepts
WaxChemistryChromatographyChemical engineeringOrganic chemistryEngineeringFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality