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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
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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]
, 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
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Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies [PDF]
, 2021 BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with
Carrin, Maria Elena +2 more
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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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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends consider this process a defect that gives a ...
Anda Elena TANISLAV +5 more
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Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 Introduction: Fats are widely used in food formulations to improve nutrients and quality of food products. In recent years, consumer awareness of the relationship between diet and health has increased, which results in increasing concerns about fats in ...
Reza Jaberi +4 more
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Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion [PDF]
, 2022 Introduction The direct relation between saturated fat consumption and chronic diseases such as cardiovascular diseases, diabetes type II and obesity is nowadays well-established.
Lara Manzocco +3 more
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Oilseeds and fats, crops and lipids, 2023 Oleosomes have emerged in the last decade as a multipurpose oil-in-water emulsion suitable for engineering new lipids materials. The need to increase alternative and sustainable methods to modulate the rheological properties of emulsions has been the ...
Zambrano Solorzano Juan Carlos +1 more
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Tailoring natural-based oleogels combining ethylcellulose and virgin coconut oil [PDF]
, 2022 Oleogels are becoming an attractive research field, since they have recently been shown to be feasible for the food and pharmaceutical sectors and provided some insights into the biomedical area.
Fernandes, Emanuel M. +5 more
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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
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