Results 41 to 50 of about 327 (161)

Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.)

Agritech
Oleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats.
Chrisnadya Putri Wangsa, Amalia Fitriani, Arima Diah Setiowati, Chusnul Hidayat   +3 more
doaj   +1 more source

Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology

Gels, 2023
Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of
Victor Cedeno-Sanchez, Melissa Perez-Santana, Devanshu Mehta, Scarlett Godinez, Liwei Gu, Victoria M. Miller, Andrew J. MacIntosh   +6 more
doaj   +1 more source

Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

Gels, 2022
Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol.
Artur J. Martins, Fátima Cerqueira, António A. Vicente, Rosiane L. Cunha, Lorenzo M. Pastrana, Miguel A. Cerqueira   +5 more
doaj   +1 more source

Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes

Foods, 2023
The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1–4% beeswax (BW) and carnauba wax (CRW).
Wang, Ziyu, Chandrapala, Jayani, Truong, Tuyen, Farahnaky, Asgar   +3 more
openaire   +3 more sources

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]

Current Opinion in Food Science, 2020
The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously?
Paula K Okuro, Artur J Martins, António A Vicente, Rosiane L Cunha   +3 more
openaire   +2 more sources

Essential Oil Oleogels—Part II: Oleogels Containing Vanilla (Vanilla planifolia) Essential Oil

European Journal of Lipid Science and Technology, Volume 128, Issue 8, August 2026.
Vanilla essential oil‐containing oleogels reduced oil leakage while forming a weak gel‐like structure that partially stabilized liquid oils. The oleogels exhibited a soft, cohesive network suitable for semisolid food applications such as spreads and fillings.
Buket Aydeniz‐Guneser, Seda Kucuk
wiley   +1 more source

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration

Foods, 2023
Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques.
Yingzhu Zhang, Jinqi Xu, Cuie Tang, Yan Li   +3 more
openaire   +3 more sources

Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations☆

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, Vilgis Thomas A.   +1 more
doaj   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, Volume 103, Issue 4, Page 245-260, April 2026.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +4 more
wiley   +1 more source