Results 1 to 10 of about 502 (187)

Lecithin’s Roles in Oleogelation [PDF]

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 ...
Joanna Harasym
exaly   +7 more sources

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes [PDF]

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.
Thais Lomonaco Teodoro da Silva, Sabine Danthine   +1 more
doaj   +6 more sources

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application [PDF]

Gels, 2023
The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive.
Anna Zbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová   +4 more
doaj   +2 more sources

Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products. [PDF]

Food Sci Nutr
Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration.
Awlqadr FH, Mohammed OA, Qadir SA, Qadir AM, Faraj AM, Arab K.   +5 more
europepmc   +2 more sources

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]

Compr Rev Food Sci Food Saf
Abstract Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast‐developing research area.
Savchina E, Grosso AL, Massoner P, Morozova K, Scampicchio MM, Ferrentino G.   +5 more
europepmc   +2 more sources

Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization. [PDF]

J Food Sci
ABSTRACT In this study, a corn oil oleogel was prepared using γ‐oryzanol and β‐sitosterol to create a “healthier solid fat‐like” structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ‐oryzanol:β‐sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%.
Elbir Abca T, Gençcelep H.
europepmc   +2 more sources

Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels [PDF]

Gels
Spent coffee grounds, the main by-product of the coffee-brewing process, were valorized as a renewable source of lipids for the synthesis of novel wax esters and as an alternative and sustainable oil-structuring agent for the production of oleogels.
Aikaterini Papadaki, Vasiliki Kachrimanidou, Ioanna Mandala, Nikolaos Kopsahelis   +3 more
doaj   +2 more sources

Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax [PDF]

Scientific Reports
This study focuses on numerical modeling of the oleogelation process using grape seed oil and beeswax and its validation using experimental approach. The main goal is to investigate how the cooling rate affects this process.
Zohreh Baratian Ghorghi, Ali Faezian, Samira Yeganehzad, Mohammad Ali Hesarinejad, Alireza Sheikhi Darani, Marcello Fidaleo, Hashem Ahmadi Tighchi   +6 more
doaj   +2 more sources

A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion [PDF]

Current Research in Food Science, 2023
The work investigated a taste contrast strategy to reduce the salt content in burgers by a novel design of water in gelled oil in water double emulsion (DE) as an animal fat replacer. Oleogelation reduced the particle size and improved emulsion viscosity,
Hadi Hashemi, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini   +2 more
doaj   +2 more sources

Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles. [PDF]

J Sci Food Agric
Abstract BACKGROUND Recently, oleogel has been proposed as an excellent substitute for conventional vegetable oils for deep‐frying applications. Waxes are the most used oleogelators and are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA).
Tan TH, Tong SC, Ooi EZH, Quek WP, Chan ES, Manja M, Wang Y, Tang TK, Lee YY.   +8 more
europepmc   +2 more sources