Results 21 to 30 of about 601 (188)
From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]
Compr Rev Food Sci Food SafAbstract 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 +5 more
europepmc +2 more sources
Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles. [PDF]
J Sci Food AgricAbstract 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 +8 more
europepmc +2 more sources
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
openaire +2 more sources
Steering protein and lipid digestibility by oleogelation with protein aerogels [PDF]
, 2022 The aim of the present work was to assess the effect of an innovative oleogelation strategy, the aerogel-template approach, on protein and lipid digestibility.
Alongi M. +5 more
core +1 more source
Foods, 2021 Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat.
Kyungwon Moon +4 more
doaj +1 more source
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility [PDF]
, 2023 The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols) or ...
Alongi M. +6 more
core +1 more source
Gels, 2022 The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques.
Anna Zbikowska +7 more
doaj +1 more source
OLEOGELS – AN ALTERNATIVE TO REPLACE ANIMAL FATS IN MEAT PRODUCTS [PDF]
, 2023 The changes in lifestyle of modern consumers have increased demand for healthier meat products. Animal fat, which is an integral part of meat products, is directly related to the occurrence of chronic diseases and overweight.
Alija, Durim +4 more
core +2 more sources
Oleogels in Food: A Review of Current and Potential Applications
Foods, 2020 Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in ...
Andreea Pușcaș +3 more
doaj +1 more source
Recent discoveries in the field of lipid bio-based ingredients for meat processing [PDF]
, 2021 Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector.
Bohrer, Benjamin +4 more
core +1 more source