Microencapsulation of Flavors in Carnauba Wax [PDF]
Sensors, 2010 The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was
Steva Levic +2 more
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Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers [PDF]
Foods, 2023 This research aims to explore the potential of waxes as ingredients in the formulation of food-grade water-in-oleogel emulsions without added emulsifiers.
Ivana A Penagos +2 more
exaly +4 more sources
Carnauba wax utilization in salt encapsulation: application in bread. [PDF]
J Food Sci Technol, 2022 The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax.
Beck PHB +4 more
europepmc +3 more sources
Carnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation [PDF]
Heliyon, 2022 Edible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of sustainability, which in combination with suitable top ...
Marcela Miranda +6 more
doaj +2 more sources
Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators [PDF]
GelsThe physicochemical, thermal and textural properties of oleogels formed from olive pomace oil and argan oil using carnauba (KW), candelilla (CW) and sunflower (AW) waxes and their combinations (KCW: 50% carnauba + 50% candelilla wax, KAW: 50% carnauba ...
Mine Kırkyol +5 more
doaj +2 more sources
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]
npj Science of FoodMeat analogues have gained global attention as consumer demand increases for healthier and more sustainable food products. However, research aimed at replacing solid fats in meat analogues to lower saturated fat content remains very limited.
Young Seo Park +2 more
doaj +2 more sources
Exploration of Microencapsulation of Arginine in Carnauba Wax (Copernicia prunifera) and Its Dietary Effect on the Quality of Beef [PDF]
AnimalsThe objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed.
German Contreras-Lopez +7 more
doaj +2 more sources
dl‐Limonene as an Alternative Sustainable Solvent to Xylenes for the Industrial Preparation of Release Formulations [PDF]
ChemistryOpenMany industrial processes use aromatic hydrocarbons as solvents, including benzene, toluene, ethylbenzene, and xylene (BTEX). However, their use is discouraged due to their toxicological profile.
Giuseppe D'Orazio +10 more
doaj +2 more sources
Biomimetic Modification of Water-Borne Polymer Coating with Carnauba Wax for Controlled Release of Urea [PDF]
International Journal of Molecular Sciences, 2022 Changwen Du
exaly +2 more sources
Stabilization of an Aqueous Bio-Based Wax Nano-Emulsion through Encapsulation
Nanomaterials, 2022 The emulsification of biowaxes in an aqueous environment is important to broaden their application range and make them suitable for incorporation in water-based systems.
Pieter Samyn, Vibhore K. Rastogi
doaj +1 more source