Results 31 to 40 of about 502 (187)
Agriculture, 2020 The aim of the study was to analyze the effect of the type of gelling substance on the selected physicochemical properties of oleogels. Rapeseed oil (RO) and 5% w/w of one of the following structuring compounds (SC) were used for their production waxes ...
Milena Kupiec +3 more
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Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods
Gels, 2021 Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds.
Tiago C. Pinto +4 more
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Oleogels—Their Applicability and Methods of Characterization [PDF]
Molecules, 2021 Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied.
Eckhard Flöter +3 more
openaire +4 more sources
Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate
Biomolecules, 2020 Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently ...
Aikaterini Papadaki +4 more
doaj +1 more source
DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS
Harčova Nauka ì Tehnologìâ, 2023 The issue of obtaining fat compositions with a reduced content of saturated and trans fats by the method of oleogelation has been studied. The relevance of complex research on the development of oleogels is substantiated.
T. Matveeva +4 more
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Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability
Frontiers in Sustainable Food Systems, 2020 Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-,
Santiago Bascuas +3 more
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Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ-oryzanol blends. [PDF]
J Am Oil Chem Soc, 2022 Oleogels based on sterols such as β‐sitosterol blended with the sterol ester γ‐oryzanol are a very interesting class of systems, but there are aspects of their formation and structure that remain elusive.
Matheson AB +8 more
europepmc +2 more sources
Current Research in Food Science, 2023 Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids.
Q. Wang, M. Espert, A. Salvador, T. Sanz
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Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel
Journal of the American Oil Chemists' Society, 2021 AbstractThis study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable.
Emin Yilmaz, Eda Keskin Uslu, Ceren Öz
openaire +3 more sources
Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin
Foods, 2021 Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or
Sohui Jeong, Suyoung Lee, Imkyung Oh
doaj +1 more source