Abstract
The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.
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