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Imprint
Improved fatty acid profiles of food by non-triacylglycerol based structuring of rapeseed oil (Oleoboost)
Project
Project code: MRI-GE-08-325 1080 Oleoboost
Contract period: 01.09.2018
- 28.02.2021
Purpose of research: Experimental development
Keywords: rapeseed oil, reduction of trans fatty acids, nutrition, consumer health protection
Aim of the research project is the introduction of nutritionally valuable rapeseed oil as structured oleogels into areas of food production not accessible for rapeseed oil until now and traditionally occupied by hydrogenated fats or naturally solid fats like palm or coconut fat. The use of rapeseed oil reduces the proportion of saturated and trans fatty acids in food and increases mono and poly unsaturated fatty acids. As a result, the fatty acid composition of food, especially in the area of bakery products and confectioneries comes closer to nutritional recommendations. New oleogel systems based on starch as well as oleogels already described in literature will be evaluated systematically with regard to the deployment in different food.
Section overview
Subjects
- Food Chemistry
- Food Processing
- Nutritional behaviour
