Abstract
The authors would like to thank Universitat Politecnica de Valencia by FPI-UPV 2017 grant and the project RTI2018-099738-B-C22 from the Ministerio de Ciencia, Innovacion y Universidades.
Highlights
Food products such as chocolate, ice cream, meat, butters, margarine, and bakery products, are formulated with considerable amounts of solid fats, rich in saturated and/or trans-fatty acids
Oleogels made with sunflower oil rich in monounsaturated fatty acids resulted in higher oxidative stability, with those developed at drying temperatures of 80◦C for 10 h 30 min having a greater structural and physical stability
Authorities have regulated or provided some suggestions to limit consumption of many food products formulated with a large amount of saturated and/or transfats (Health Canada, 2012; Food and Drug Administration (FDA), 2015; European Union (EU), 2019)
Summary
Food products such as chocolate, ice cream, meat, butters, margarine, and bakery products, are formulated with considerable amounts of solid fats, rich in saturated and/or trans-fatty acids. Authorities have regulated or provided some suggestions to limit consumption of many food products formulated with a large amount of saturated and/or transfats (Health Canada, 2012; Food and Drug Administration (FDA), 2015; European Union (EU), 2019). The food industry and food scientists show great interest to find new strategies and product formulations with a better nutritional profile, trans-fat free, low content in saturated fatty acids, and a high content in unsaturated fats (Moghtadaei et al, 2018; Pehlivanoglu et al, 2018; Luo et al, 2019).
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