Results 41 to 50 of about 637 (201)
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
doaj +1 more source
Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases [PDF]
, 2018 In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by -sitosterol and -oryzanol (BG) was investigated.
Cunha, Rosiane L. +3 more
core +1 more source
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase [PDF]
, 2018 Supplementary data associated with this article can be found, in the online version, at https://doi.org/10.1016/j.foostr.2018.03.003.The effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was ...
Abraham +28 more
core +1 more source
Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food [PDF]
, 2018 This paper presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower blood cholesterol levels.
Clegg, P. S. +3 more
core +1 more source
Electrospun lignin-PVP nanofibers and their ability for structuring oil [PDF]
, 2021 This work explores the electrospinnability of low-sulfonate Kraft lignin (LSL)/polyvinylpyrrolidone (PVP) solutions in N,N-dimethylformamide (DMF) and the ability of the different micro- and nano-architectures generated to structure castor oil. LSL/PVP
Borrego, María +4 more
core +1 more source
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
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
core +1 more source
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
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
doaj +1 more source
SSRN Electronic Journal, 2022 In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an emulsion-coating method. Therefore, we developed a hybrid oleogel utilizing MAGs and MC.
Mehdi Naderi +3 more
openaire +3 more sources