Results 61 to 70 of about 502 (187)

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

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products.
Patel, Ashok, Dewettinck, Koen
openaire   +2 more sources

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

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

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

Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
ABSTRACT Frozen desserts are highly valued for their creamy texture and rich mouthfeel, primarily due to their high‐fat content. However, the increasing consumption of these products has raised concerns regarding excessive fat intake, which has been linked to health issues such as obesity, diabetes, and cardiovascular disease (CVD). Therefore, there is
Zhaoyi Tang, Shuyue Yang, Weitian Li, Jinhui Chang   +3 more
wiley   +1 more source

Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream

Food Hydrocolloids for Health
The necessity of fats in the human diet for essential fatty acids, energy provision, and nutrient absorption is well recognized, yet traditional sources often come with health concerns.
Miguel Caldas-Abril, Katherine Bauer-Estrada, Mateo Gallardo-Salas, Valentina Bonilla-Bravo, Sara Pacheco-Pappenheim, Maria Ximena Quintanilla-Carvajal   +5 more
doaj   +1 more source

Rapeseed Oil‐Based Oleogels With Sunflower Wax and Monoacylglycerols as Alternatives to Conventional Frying Fats and Oils for Deep‐fat Frying of French Fries

European Journal of Lipid Science and Technology, Volume 127, Issue 2, February 2025.
Oleogels on the basis of rapeseed oil with 5% sunflower wax and 5% monoacylglycerols were investigated as an alternative to conventional frying fats and oils for frying French fries. French fries fried in oleogels showed a less oily surface when touched as well as a less oily mouthfeel compared to products fried in rapeseed oil. In terms of oil quality
Sharline Nikolay, Madline Schubert, Nelli Erlenbusch, Lydia Weber, Inga Smit, Bertrand Matthäus   +5 more
wiley   +1 more source

Oleogel From Basil Seed Oil for Quercetin Delivery: Physicochemical, Rheological, Thermal, and In Vitro Digestion Properties

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
This study is aimed at developing and characterizing functional oleogels (OGs) based on Ocimum basilicum L. seed oil (a rich source of α‐linolenic acid) structured with beeswax (5%–20%) for the effective delivery of quercetin. The formulation’s physicochemical properties, structural integrity, and release behavior under simulated gastrointestinal ...
Soosan Karimi, Maryam Jafari, Mohammad Goli, Nafiseh Jahanbakhshian, Essam Hebishy   +4 more
wiley   +1 more source

A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications

Journal of Food Quality, Volume 2025, Issue 1, 2025.
Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant‐based alternatives, baked foods, 3D printing, and advanced packaging technologies.
Wasiya Farzana, Sneha Mahesh, Sachin Sharma, Irshaan Syed, Gholamreza Abdi, Rituja Upadhyay, Anurag Singh   +6 more
wiley   +1 more source