Crystallization and Structural Properties of Oleogel-Based Margarine

Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Xiuhang Chai, Yujin Zhang, Yifei Shi, Yuanfa Liu
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Subjects:	natural waxes oleogel crystalline network margarine mouthfeel
Online Access:	https://www.mdpi.com/1420-3049/27/24/8952