Structural Build-Up and Stability of Hybrid Monoglyceride–Triglyceride Oleogels [PDF]
GelsOleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can be limited due to challenges ...
Kato Rondou +3 more
doaj +2 more sources
Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil [PDF]
GelsIn contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the ...
Claudiu-Ștefan Ursachi +6 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 NutrHigher 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 +5 more
europepmc +2 more sources
A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose [PDF]
LWT - Food Science and TechnologyOleogels are made by structuring oils with an oleogelator, e.g., ethyl cellulose (EC), and can be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, e.g., tucumã oil (TCO), could possess additional nutritional benefits ...
Mathias P Clausen +2 more
exaly +3 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 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
Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization. [PDF]
J Food SciABSTRACT 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
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
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
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 +3 more
openaire +3 more sources
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