Institut Charles Sadron News

Publié le 04/08/2023 par Mesini Philippe

Solid fats provide many food products, not only
with their taste, but also with their rheological properties, for instance, the
firmness of chocolate or the creaminess of ice-cream and spreads. However,
solid fats, especially when they are of mammalian origin, have negative effects
on health. Oleogels are promising substitutes for these fats. They consist in
vegetal liquid oil, recognized as healthy, gelled by small compounds called
oleogelators. In her doctorate research, S. Yilmazer studies naturals
endogenous compounds such as N-acylaminoacids as new oleogelators.