Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied. Examining a single composition decided upon by arbitrary methods does not stimulate progress in the research and technology area. A framework that gives much better guidance to product applications can easily be derived. For example, the incremental structure contribution concept is advocated as a parameter to compare the potency of structuring systems. These can straightforwardly be determined by combining solubility data and structural measurements in the recommended manner. The current method to determine the oil-binding capacity suffers from reproducibility and relevance. A newly developed method is suggested to overcome these shortcomings. The recommended new characterization of oleogels should contribute to a more comprehensive knowledge base necessary for product innovations.
Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement - less saturated, more unsaturated fatty acids – edible oleogels could...
Eine umfassende Aufgabenentwicklungskompetenz im Lehramtsstudium zu erwerben, ist sowohl aufgrund der fachübergreifenden als auch der fachspezifischen Kriterien herausfordernd. Anhand des mehrdimensionalen Schokoladenkuchenmodells soll der Kompetenzerwerb zur Gestaltung handlungsorientierter Aufgaben im Berufsfeld Ernährung und Hauswirtschaft veranschaulicht werden: Der perfekte Schokoladenkuchen entsteht durch Inklusion.
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