Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic

A. Sultani; S. M. Ghazani; A. G. Marangoni; I. J. Joye; M. G. Corradini; M. A. Rogers

doi:10.1039/D3SM00849E

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Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic†

A. Sultani,^a S. M. Ghazani,^a A. G. Marangoni,

^a I. J. Joye,^a M. G. Corradini^ab and M. A. Rogers

*^a

Author affiliations

* Corresponding authors

^a Department of Food Science, University of Guelph, 51 Stone Rd., Guelph, Ontario, Canada N1G2W1
E-mail: mroger09@uoguelph.ca

^b Arrell Food Inistitute, University of Guelph, 51 Stone Rd., Guelph, Ontario, Canada N1G2W1

Abstract

Pure cyclic diamino acids (CdAA) gel differently than combinations of CdAAs, altering the gelation behavior to highly-branched colloidal protein crystal networks reminiscent of traditional fat crystal networks in canola oil, making it an exciting structuring agent for unsaturated oils.

This article is part of the themed collection: Food as Soft Matter

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Article information

DOI: https://doi.org/10.1039/D3SM00849E
Article type: Communication
Submitted: 28 Qas 2023
Accepted: 04 Way 2023
First published: 05 Way 2023

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Soft Matter, 2023,19, 6871-6874

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Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic

A. Sultani, S. M. Ghazani, A. G. Marangoni, I. J. Joye, M. G. Corradini and M. A. Rogers, Soft Matter, 2023, 19, 6871 DOI: 10.1039/D3SM00849E

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Soft Matter

Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic†

Abstract

Supplementary files

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Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic

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