Development and characterization of a novel, plant-based oleogel product for fat substitution

Show simple item record

dc.contributor Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta fi
dc.contributor University of Helsinki, Faculty of Agriculture and Forestry en
dc.contributor Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten sv Kazerani Garcia, Afsane Aurora 2021
dc.identifier.uri URN:NBN:fi:hulib-202109233755
dc.description.abstract Non-communicable diseases such as cardiovascular diseases (CVDs) and erosive, unsustainable industrial fat-production methods pose two of the biggest threats to human health in great part of our planet. CVDs and obesity have been linked to diets high in fat and low in dietary fibre, pushing food manufacturers to adapt to more sustainable ingredients. For this reason, this research developed and researched about a new and sustainable plant-based oleogel intended to act as a substitute for saturated and hydrogenated fats. Its characterization was conducted through several techniques, including optical and field emission electron scanning microscopy, differential scanning calorimetry, Fourier transmission infrared spectroscopy, and synchrotron X-ray powder diffraction. The results showed that the build-up of the formation of the new oleogel was possible, while ensuring that both processing requirements and ingredients are readily available at food manufacturing plants, globally. These findings pose a great opportunity for plant-based fat-replacement formulations, through a sustainable approach. Considering previous studies, this novel system could potentially help in reducing the burden of obesity and CVDs, turning it into a functional food component. Further research on food applications and digestibility models could give more insight on the future applications of this fat-replacement system. en
dc.language.iso eng
dc.publisher Helsingin yliopisto fi
dc.publisher University of Helsinki en
dc.publisher Helsingfors universitet sv
dc.subject Plant-based
dc.subject Dietary Fibre
dc.subject Fat substitute
dc.subject XRD
dc.subject Sustainability
dc.title Development and characterization of a novel, plant-based oleogel product for fat substitution en 2022-09-07
dc.type.ontasot pro gradu -tutkielmat fi
dc.type.ontasot master's thesis en
dc.type.ontasot pro gradu-avhandlingar sv
dct.identifier.urn URN:NBN:fi:hulib-202109233755
dc.subject.specialization ei opintosuuntaa fi
dc.subject.specialization no specialization en
dc.subject.specialization ingen studieinriktning sv
dc.subject.degreeprogram Elintarviketieteiden maisteriohjelma fi
dc.subject.degreeprogram Master's Programme in Food Sciences en
dc.subject.degreeprogram Magisterprogrammet i livsmedelsvetenskaper sv

Files in this item

Files Size Format View
KazeraniGarcia_AfsaneAurora_thesis_2021.pdf 3.276Mb application/pdf View/Open

This item appears in the following Collection(s)

Show simple item record