Results 31 to 40 of about 433 (114)

Fat content modification in chicken liver pâté using an oleogel and a vegetable puree [PDF]

Food and Feed Research
This study investigated the impact of using oleogel made with sunflower oil and vegetable puree on the quality of chicken liver pâté. In this experiment, beef fat was partially or completely replaced with oleogel at 50% (O5) and 100% (O10). Additionally,
Serdaroğlu Meltem, Karaman Merih
doaj   +1 more source

Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil

Пищевые системы, 2023
The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and
A. V. Samoylov, T. B. Tsyganova, E. A. Yakovlev, E. V. Dudkina   +3 more
doaj   +1 more source

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, Fawzia, Sabrina, Madhujith, Terrence, Karim, Azharul   +3 more
openaire   +3 more sources

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

Gels, 2022
The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β ...
Anda E. Tanislav, Andreea Pușcaș, Adriana Păucean, Andruța E. Mureșan, Cristina A. Semeniuc, Vlad Mureșan, Elena Mudura   +6 more
doaj   +1 more source

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels

Gels
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was ...
Ana Leahu, Cristina Ghinea, Sorina Ropciuc, Cristina Damian   +3 more
doaj   +1 more source

Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

Current Research in Food Science, 2023
Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids.
Q. Wang, M. Espert, A. Salvador, T. Sanz
doaj   +1 more source

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties

Gels
Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications.
Iram Cisneros-García, Ma. de la Paz Salgado-Cruz, Alitzel B. García-Hernández, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Brenda H. Camacho-Díaz, Liliana Alamilla-Beltrán   +6 more
doaj   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +4 more
wiley   +1 more source

The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery

Gels, 2023
This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels.
Somali Dhal, Abdullah Alhamidi, Saeed M. Al-Zahrani, Arfat Anis, Kunal Pal   +4 more
doaj   +1 more source

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products.
Patel, Ashok, Dewettinck, Koen
openaire   +2 more sources