Results 11 to 20 of about 1,234 (182)
Natural Gums as Oleogelators [PDF]
International Journal of Molecular Sciences, 2021 The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their ...
Karol Banaś, Joanna Harasym
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Gels, 2023 Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. This study aimed to evaluate binary blends of SEs with different hydrophilic-lipophilic balances (HLBs ...
Lomonaco Teodoro Da Silva, Thais +1 more
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Synergistic effects of oleogelators in tailoring the properties of oleogels: A review
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence ...
Sivakanthan, Subajiny +3 more
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Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
The Potential of a Sumbawa Herbal Oil-Based Oleogel as Burn Wound Dressing
Biology, Medicine & Natural Product Chemistry, 2023 This study aimed to innovate the current Sumbawa oil preparation which is still in the form of liquid into an oleogel so that it is easier to apply and more practical for distribution and storage. Phytochemical analysis of Sumbawa oil showed the contents
Andi Irma Yuniar +4 more
doaj +1 more source
Oleogels—Their Applicability and Methods of Characterization [PDF]
Molecules, 2021 Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied.
Eckhard Flöter +3 more
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Applied Sciences, 2022 The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel and hydrocolloid-based oleogel containing 3.15% sodium caseinate, 0.5% guar gum, and 0.22% xanthan gum with a melting point,
Khadije Abdolmaleki +5 more
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Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
Applied Sciences, 2023 The expansion of the assortment of low-saturated-fat sausages is a trend in healthy eating, and the use of alternative ways to reduce their saturated fat content is required.
Aidyn Igenbayev +5 more
doaj +1 more source
Foods, 2023 This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies.
Aditi Pradhan +5 more
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Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel
Journal of the American Oil Chemists' Society, 2021 AbstractThis study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable.
Emin Yilmaz, Eda Keskin Uslu, Ceren Öz
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