Glycerol monostearate-based solid oleogels for dosage form individualization by molding designed using Design of Experiments [PDF]
Solidification of lipid-based formulations and dosage form individualization are two trends seen in oral drug delivery. This study proposes an approach for obtaining individualized solid lipid-based formulations, namely, glycerol monostearate-based solid
Jacobsen, Ann Christin +4 more
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Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer [PDF]
The production of multicomponent food items requires a correct ratio among the ingredients when specific quality parameters must be obtained. Recently, there has been an increase in the trend of consumption of healthy products, low in sugar and saturated
Albanese D. +4 more
core +1 more source
FoodsThis project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion.
Zihao Wei, Yue Dong, Jingyu Si
doaj +1 more source
Reduction of Saturated Fat in Dark Chocolate using Sacha Inchi (Plukenetia volubilis) Oil Oleogel [PDF]
This research studied the effectiveness of Sacha Inchi Oil Oleogel (SIOO) as a partial replacement for saturated fat in dark chocolate. Sacha inchi (Plukenetia volubilis) oil is high in polyunsaturated fatty acids (α-linolenic and linoleic acids) and a ...
Ghani, Maaruf Abd +6 more
core +2 more sources
Optimization of Oleogel Formulation for Curcumin Vehiculization and Lipid Oxidation Stability by Multi-Response Surface Methodology [PDF]
, 2019 Curcumin is a natural polyphenolic compound with multiple properties such as anticancer, anti-inflammatory, antioxidant, antiviral, and cytoprotective action. It is expected that curcumin has the therapeutic potential to prevent diverse lifestyle-related
Brito de la Fuente, Edmundo +5 more
core +1 more source
Oleogels for food applications
, 2020 Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and trans-fatty acids.
Demirci, Mehmet +5 more
openaire +2 more sources
Current Research in Food ScienceThis research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels ...
Mojtaba Rezaei +3 more
doaj +1 more source
Fats, oils, and oleogels: Their significance in and impacts on comminuted meat products [PDF]
, 2017 Animal fat is an essential ingredient in processed meats as it provides unique organoleptic properties which are characteristic of these products. That being said, further-processed meat products could become more beneficial to consumer health if highly ...
Wolfer, Taylor
core +3 more sources
Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries [PDF]
, 2020 Wax-based oleogels form three-dimensional hydrophobic gel network in oil and potential to coat the surface structure of fried food from excessive oil absorption. French fries are one of the highly consumed snacks that contribute to significant fat intake
Lam, Xue Yuan
core
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread [PDF]
, 2017 In this research, the effectiveness of pomegranate seed oil oleogel as a partial replacement of fat phase in chocolate spread was studied. Monoglyceride (MG), beeswax (BW) and propolis wax (PW) have been used as structuring agents at 5 g/100 g ...
Barba, L +6 more
core +1 more source