Projektdatenbank (ab 2004)

Projektnummer

N000883

Zusammenfassung

Replacement of saturated fatty acids by mono- and poly-unsaturated fatty acids as well as reduction of total fat intake is highly recommended by nutritionists. This project focuses on laminated pastries, like croissants or Puff pastry, where layers of fat are required to generate the desired fluffy and layered structure after baking. The scope of the proposed project is to replace the traditionally used shortenings from saturated fats by specially stabilized unsaturated oils, called oleogels (oil-based gels). These oleogels will be used in an emulsion system consisting of an additiona...