Waxy Oleogels for Partial Substitution of Solid Fat in Margarines [PDF]
Gels, 2023 One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats.
Roman Sobolev +3 more
doaj +3 more sources
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil [PDF]
Foods, 2022 Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease.
María Dolores Álvarez +4 more
doaj +3 more sources
Trans fatty acids and saturated fatty acids in margarines and spreads in Kazakhstan: Study period 2015–2021 [PDF]
Food Chemistry: XOil and other fat rich products such as some processed foods can contain unhealthy amounts of trans fatty acids (TFA) and saturated fatty acids (SFA). Diets rich in TFA have been linked to coronary artery disease.
Kainaubek Toshtay +3 more
doaj +2 more sources
Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax [PDF]
GelsThe removal of partially hydrogenated fats, as well as the substitution of saturated fats with healthier alternatives, has become increasingly common due to their well-established association with adverse health effects.
Bárbara Viana Barbosa Naves +4 more
doaj +2 more sources
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance [PDF]
Foods, 2023 Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds.
María Dolores Álvarez +3 more
doaj +2 more sources
Phytosterol–γ-Oryzanol–Glycerol Monostearate Composite Gelators for Palm Stearin/Linseed Oil Oleogel-Based Margarine: Nutrient Enrichment, Textural Modulation, and Commercial Product Mimicry [PDF]
FoodsThis study prepared palm stearin/linseed oil-based margarines (PST/LO-BMs) and palm stearin/linseed oil oleogel-based margarines (PST/LO-OBM) by incorporating varying proportions (20–60% oil phase) of linseed oil (LO) and LO-based oleogel, respectively ...
Jingwen Li +6 more
doaj +2 more sources
Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning.
Food Chemistry, 2023 This study assessed the combined utility of ATR-FTIR spectroscopy and machine learning (ML) techniques for identifying and classifying pure njangsa seed oil (NSO), palm kernel oil (PKO), coconut oil (CCO), njangsa seed oil-palm kernel oil (NSOPKO) and ...
Christabel Y E Tachie +3 more
semanticscholar +1 more source
Oilseeds and fats, crops and lipids, 2021 Zero-trans edible fats attractive to be used for shortenings or margarines were designed solely from rice bran oil (RBO). For this purpose, RBO was fully hydrogenated, blended with the original oil at different percentages, and finally, blends were ...
Callejas Campioni Nicolás +3 more
doaj +1 more source
Journal of Oleo Science, 2021 Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1°C in a lightproof oven for 18 days and the result showed that ...
Xing Wang +3 more
semanticscholar +1 more source
Pilot Plant Scale Interesterification of Special Fat Blends to Prepare Zero-Trans Margarine: Monitoring the Fatty Acids content and Physicochemical Properties [PDF]
Iranian Journal of Chemical Engineering, 2022 The chemical interesterification (CIE) process is a promising approach to modifying and improving oils and fat structure. In this study, CIE of fully hydrogenated soybean oil (FHSO) and sunflower oil (SFO) was performed.
N. Shahgholian, M. Jalilpiran
doaj +1 more source