1: Magnetic Particles: Preparation, Properties and Applications: M. Ozaki. 2: Maghemite (gamma-Fe2O3): A Versatile Magnetic Colloidal Material C.J. Serna, M.P. Morales. 3: Dynamics of Adsorption and Oxidation of Organic Molecules on Illuminated Titanium Dioxide Particles Immersed in Water M.A. Blesa, R.J. Candal, S.A. Bilmes. 4: Colloidal Aggregation in Two-Dimensions A. Moncho-Jorda, F. Martinez-Lopez, M.A. Cabrerizo-Vilchez, R. Hidalgo Alvarez, M. Quesada-PMerez. 5: Kinetics of Particle and Protein Adsorption Z. Adamczyk.

Surface and Colloid Science

Structuring liquid oils has become an active area of research in the past decade, mainly due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, replacing hard fats with liquid oil can lead to major changes in the quality of food products. Recent strategies to impart solid-fat functionality to liquid oils include the addition of unusual compounds to oil, leading to its gelation. These include small-molecule organogelators such as phytosterols and 12-hydroxystearic acid, which self-assemble into crystalline fibers which trap oil. Other crystalline additives include waxes, ceramides, monoacylglycerides, and other surfactants. Recently, the polymer ethyl cellulose was reported to form a polymer gel in triacylglyceride (TAG) oils. Other non-conventional strategies also include the formation of protein-stabilized cellular solids with oil trapped within the cells. In this review, we summarize the research on each one of these components in order to provide a comprehensive overview of the state of the area in oleogel research and provide future perspectives.

Organogels: An Alternative Edible Oil-Structuring Method

The structure of many food products is based on networks of crystalline triacylglycerol (TAG) hardstock. These contain high levels of saturated fatty acids, which are among the factors contributing to cardiovascular diseases. Therefore it would be desirable to have alternative routes to structure edible oils. This review starts with general structuring concepts and building blocks which can be found in organic solvents. Subsequently it focuses on the field of edible oil structuring. Among the alternative structuring agents that have received attention in recent years are mono- and diglycerides, fatty acids, fatty alcohols, waxes, wax esters, sorbitan esters, and phytosterols. It is found that the most efficient structuring agents form small, preferably non-spherical particles. Mixing of components often provides superior structuring over use of pure components. Straightforward screening of pure components might be feasible. However, the number of options provided by mixing requires guided screening, for which understanding of the underlying mechanisms is essential. Analytical methods helping to characterise oil structuring and elucidate the structuring mechanisms are discussed.

Structuring of edible oils by alternatives to crystalline fat

In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation. Much of this interest is linked to the possibility of using structured oil in development of newer product formats with improved nutritional profile (trans fat-free, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the obvious industrial need of finding the alternative formulation approach, the interesting properties of structured systems (particularly, oleogels) also makes them a fascinating subject for fundamental studies. In this paper, we attempt to give a comprehensive and concise overview of the field of oil structuring with special emphasis on the updates from recent years. Specifically, several categories of food-grade oleogelators and their potential food applications are summarized with typical examples along with a discussion on the general principles and unresolved challenges related to this emerging area.

/pdf/edible-oil-structuring-an-overview-and-recent-updates-k1zn4h5f03.pdf

Edible oil structuring: an overview and recent updates.

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Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

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Isolation, cloning and characterization of a tyrosinase with improved activity in organic solvents from Bacillus megaterium

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Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

The influence of clozapine treatment and other antipsychotics on the 18 kDa translocator protein, formerly named the peripheral-type benzodiazepine receptor, and steroid production.

Isolation, cloning and characterization of a tyrosinase with improved activity in organic solvents from Bacillus megaterium