São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods[Excerpt] Uprising concern and consciousness of consumers, regarding saturated fat consumption, and the consequent demand for healthier food products are well visible in today’s society. Such continuous challenges question the food industry to quickly present solutions. Replace saturated fats in the food processing chain can be accomplished with the incorporation of edible oilbased gels or oleogels, which try to reproduce common fat structural and sensorial characteristics. Oil gelation effectiveness is managed by the gelators’ crystallization behaviour, where beeswax rises as a good candidate. [...]info:eu-repo/semantics/publishedVersio
