Results 51 to 60 of about 327 (161)

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, Volume 3, Issue 1, Page 93-112, March 2026.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review

Foods, 2021
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel
Mishela Temkov, Vlad Mureșan
doaj   +1 more source

Effects of Sorbitan Monostearate and Stearyl Alcohol on the Physicochemical Parameters of Sunflower-Wax-Based Oleogels

Gels, 2022
A rising health concern with saturated fatty acids allowed researchers to look into the science of replacing these fats with unsaturated fatty acids. Oleogelation is a technique to structure edible oil using gelators.
Deepti Bharti, Doman Kim, Indranil Banerjee, Derick Rousseau, Kunal Pal   +4 more
doaj   +1 more source

Optimization of Tahini Halva Formulation Containing Ethyl Cellulose and Sorbitan Monostearate–Based Oleogels

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Emulsion stability is a critical quality attribute of tahini halva, a traditional Iranian confectionery. In this study, the effect of ethyl cellulose (EC; 0%–30% w/w) and sorbitan monostearate (SMS; 0%–10% w/w) oleogels, temperature (45–60°C), and mixing time (5–15 min) was investigated on the quality of tahini halva using response surface methodology (
Shahab Salamati, Mohammad Daneshi, Masoud Honarvar, Shima Yousefi, Anupama Bose   +4 more
wiley   +1 more source

Buriti (Mauritia flexuosa) Oil Oleogel as a Promising Ingredient for Manufacturing Healthier Wafer Biscuit Fillings

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Due to the rising incidence of cardiovascular diseases and the urgent need for technological solutions for reducing saturated and trans fatty acid consumption worldwide, this study evaluated the use of an oil derived from the Brazilian fruit buriti (Mauritia flexuosa), which is particularly rich in carotenoids, in the formulation of oleogels intended ...
Matheus Henrique Mariz de Avelar, Christiano Vieira Pires, Carlos Eduardo Souza e Silva, Ana Paula Coelho Madeira Silva, Washington Azevedo da Silva, Aline Cristina Arruda Gonçalves, Camila Gonçalves Rodrigues, Cintia Nanci Kobori, Lanamar de Almeida Carlos, Poulami Jha   +9 more
wiley   +1 more source

Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers

Gels
As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system.
Sang Min Lee, Su Jung Hong, Gye Hwa Shin, Jun Tae Kim   +3 more
doaj   +1 more source

Potential of Ethyl Cellulose as a Stabilizer of Nonaqueous Food‐Grade Emulsions

European Journal of Lipid Science and Technology, Volume 127, Issue 12, December 2025.
Ethyl cellulose can stabilize medium‐chain triglycerides and rapeseed nonaqueous Pickering emulsions based on decreased interfacial tension and mechanical barrier formation on the interface. ABSTRACT Nonaqueous emulsions offer significant advantages in water‐free systems but remain underexplored.
Bruno T. Ceccato, Sachin Rathod, Namrah Azmi, Andrew Akanno, Rosiane L. Cunha, Lucimara G. de la Torre, Jon O. Fossum   +6 more
wiley   +1 more source

Use of solid fat-tailored oleogels loaded with α-tocopherol as fat replacers to improve the nutritional profile of cookies

Frontiers in Soft Matter
IntroductionOleogels containing low candelilla wax (CLW) content (<2.5%) loaded with α-tocopherol mimic the rheological properties of butter, margarine, and partially hydrogenated fat.
Vanessa Oliveira Di Sarli Peixoto, Gabriela Baptista Brito, Carlos Adam Conte-Junior, Thiago Oliveira Marinho, Márcio Nele, Alexandre Guedes Torres, Vanessa Naciuk Castelo-Branco   +6 more
doaj   +1 more source

Extrusion of Oilseed‐Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
ABSTRACT The growing demand for plant‐based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein‐rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost‐effective way. This
Aayushi Kadam, Martin G. Scanlon, Filiz Koksel   +2 more
wiley   +1 more source