Results 61 to 70 of about 327 (161)

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

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

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

Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods

Journal of Food Science, Volume 89, Issue 12, Page 9595-9607, December 2024.
Abstract This is the first study to assess the impact of substitution of shortening (50%) with sunflower‐beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens.
Necla Ozdemir‐Orhan, Zeynep Eroglu, Basri Omac   +2 more
wiley   +1 more source

Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets

Discover Food
Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods ...
Pinar Ankaraligil, Buket Aydeniz-Guneser
doaj   +1 more source

Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety

Journal of Food Science, Volume 89, Issue 12, Page 10344-10362, December 2024.
Abstract Currently, plant‐based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra‐processed plant‐based analogs are subjected to acquire the characteristics of animal‐derived products might result in the opposite effect, producing unhealthy ultra‐processed foods.
Jose M. Martín‐Miguélez, Irene Martín, Alberto González‐Mohíno, Lary Souza Olegario, Belén Peromingo, Josué Delgado   +5 more
wiley   +1 more source

Supercritical CO2-extracted oil from tray-dried and freeze-dried bee brood: Physicochemical properties and oleogelation potential

Applied Food Research
Oil yields from tray-dried and freeze-dried bee brood extracted using supercritical CO2 did not show statistically significant differences at each extraction temperature.
Rattana Muangrat, Yongyut Chalermchat, Wachira Jirarattanarangsri, Thanyaporn Siriwoharn, Rewat Phongphisutthinant, Supakit Chaipoot, Pairote Wiriyacharee   +6 more
doaj   +1 more source

Biopolymer-based oleogels: Gelling agents, preparation strategies, and food applications

eXPRESS Polymer Letters
An excessive intake of high-fat foods may pose a threat to human health. Oleogelation provides a promising strategy to reduce trans and saturated fatty acids in solid fats.
Tiantian Han, Jingen Li, Chang Li
doaj   +1 more source