CONICET | Buscador de Institutos y Recursos Humanos

Chemical and epidemiological research has shown that there is a positive relationship between trans fatty acid intake and cholesterol levels. Thus, there is much effort to ban the inclusion of this fatty acids in the food industry.An alternative to eliminate trans fat in foods is formation of hydrogels that contain liquid oils. This materials, have similar properties than trans fatty acidsIn this way, food may be formulated with less saturated and trans fats.There are some techniques usually used to determine gelification times. Among them rheology is a classical approach. The aim of the present study was to compare the ability of two methods, rheology and analysis by Turbiscan, for determining gelification times