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 +2 more
doaj +2 more sources
Effect of Cooling Rate on Properties of Beeswax and Stearic Acid Oleogel Based on Rice Bran Oil and Sesame Oil [PDF]
GelsThis study aimed to investigate how varying cooling rate impacts the characteristics of oleogels prepared using a sesame oil and rice bran oil blend (5:6, w/w) using a combination of beeswax and stearic acid (3:1, w/w at 12%, w/w) as the oleogelators ...
Subajiny Sivakanthan +4 more
doaj +2 more sources
Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie [PDF]
Gels, 2023 Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings).
Cassandra Lizeth Flores-García +5 more
doaj +2 more sources
The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies [PDF]
Gels, 2022 The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material.
Doyoung Kim, Imkyung Oh
doaj +2 more sources
Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels [PDF]
Foods, 2020 Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and ...
Clifford Park +2 more
doaj +2 more sources
Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making [PDF]
GelsFive varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics.
Sorina Ropciuc +6 more
doaj +2 more sources
Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant [PDF]
GelsVegetable oils structured with natural wax blends have attracted increasing interest due to their tunable crystallization and gelling behavior. This study evaluated the structuring of chia oil (ChO) using low concentrations (1–5%) of a shellac wax (SW ...
Eduardo Morales +8 more
doaj +2 more sources
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]
Current Opinion in Food Science, 2020 The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials.
Cunha, Rosiane L. +3 more
core +3 more sources
Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil [PDF]
Current Research in Food ScienceEdible insects are attracting attention as an alternative food due to their excellent production efficiency, lower carbon consumption, and containing high protein.
Sohui Jeong, Imkyung Oh
doaj +2 more sources
Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels [PDF]
FoodsOleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance.
Marcelo Gomes Soares +4 more
doaj +2 more sources