Results 31 to 40 of about 1,234 (182)

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +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

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

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source

Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations

Discover Food
The study was aimed to develop a shortening agent, using the oleogelation technique with an improved fatty acid profile to replace commercial shortening.
Ashwani Kumar, Nirbhay Kumar, H. K. Sharma   +2 more
doaj   +1 more source

Research progress on oleogel preparation and application in food

Shipin yu jixie
As one of the widely recognized semi-solid plastic fat substitutes, oleogel can be used to replace food products, such as margarine and shortening oil, that contain high levels of saturated fatty acids (SFAs) and trans fatty acids (TFAs).
QU Yanfeng, LIU Ruoming, KONG Zhen, PEI Runan, ZHANG Xiaohong   +4 more
doaj   +1 more source

Phase‐Change‐Activated Slippery Organogel Composite for All‐in‐One Anti‐Corrosion, Antifouling, and Self‐Cleaning

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A super‐slippery liquid‐infused composite organogel is engineered by localized interfacial grafting between hydrogel and oleogel networks, endowing the coating with a durable, multifunctional marine‐protective interface. Dynamic antifouling surfaces have emerged as a promising alternative, offering the potential for eco‐friendly and high‐performance ...
Mengsheng Xia, Chao Wang, Jiahao Ma, Jiwei Chen, Yixi Su, Junkai Gao, Weiqi Fu   +6 more
wiley   +1 more source

Lecithin’s Roles in Oleogelation

Gels
This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles.
Joanna Harasym, Karol Banaś
openaire   +3 more sources

Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies

Gels
In this study, a new oleogel system was constructed and used as a fat substitute in the processing of cookies. The preparation process of Amomum villosum Lour. extract (AVE) was optimized based on antioxidant activity and yield firstly.
Shan Xue, Jilong Zhao, Zhouyi Xiong, Jie Huang   +3 more
doaj   +1 more source