Wahyu Wijaya

CHAPTER 9:Oleogels from Emulsion (HIPE) Templates Stabilized by Protein–Polysaccharide Complexes

The use of food biopolymers for structuring edible oil is considered to have huge potential because they are recognized as food ingredients. As most food polymers are hydrophilic in nature, indirect routes (such as emulsion-templates or foam templates and solvent exchange) are employed for liquid oil structuring. For many years, food biopolymers such as proteins and polysaccharides have been investigated to stabilize oil-in-water (O/W) emulsions via biopolymer complexation, which results in a higher stability compared to the use of individual biopolymers. In this chapter, we report the use of O/W emulsions with high oil fractions (HIPE, φ = 0.82) as templates to obtain structured oil systems. The first step involves formation of HIPEs stabilized through adsorption of the biopolymer complexes at the oil–water interface. Subsequently, the water is completely removed (>97 wt% oil) through mild temperature drying to obtain structured oil systems where the mobile oil is entrapped in the structural framework made up of interpolymeric layers of protein–polysaccharide complexes.

General properties of minor food components

Vitamins and minerals are minor components of foods that play an essential role in human nutrition. The vitamins are generally divided into two main groups, the water-soluble and the fat-soluble vitamins. The occurrence of the vitamins in the various food groups is related to their water or fat solubility. Minerals may be present as inorganic or organic salts or may be combined with organic material. Many vitamins and minerals are unstable under certain conditions of processing and storage; therefore, their content in processed foods may be considerably reduced. Some vitamins and minerals function as part of an enzyme cofactor; without them, the enzymewould be ineffective as a biocatalyst. This chapter focuses on vitamins and mineral classification, their chemical properties and stability, and their functional properties in food.