Results 71 to 80 of about 601 (188)

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products: an updated review [PDF]

, 2023
Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health ...
Barba Orellana, Francisco José, Castagnini, Juan Manuel, Chailangka, Auengploy, Jantanasakulwong, Kittisak, Khaneghah, Amin Mousavi, Kumar, Anbarasu, Leksawasdi, Noppol, Phimolsiripol, Yuthana, Rachtanapun, Pornchai, Ruksiriwanich, Warintorn, Sommano, Sarana Rose   +10 more
core   +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

Efecto de las ceras de girasol y de carnauba sobre la estabilidad durante el almacenamiento y la evaluación sensorial de la crema de chocolate a base de palma [PDF]

This study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures.
Kanagaratnam, S., Mohd Hassim, N. A., Sofian Seng, N. S., Tang, T. K.   +3 more
core   +2 more sources

Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil‐Candelilla Wax Oleogel

Journal of Food Science, Volume 90, Issue 7, July 2025.
ABSTRACT The present study investigates the stability of an oleogel developed from extra virgin olive oil (EVOO) and candelilla wax (CDW) as a frying medium, including its 90‐day storage stability under dark and light conditions and its effects on in vitro digestion. The findings of the chemical analyses indicated that the gel structure and its storage
Elif Kutahneci, Hasan Yalcin
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

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

Exploitation of \u3ba-carrageenan aerogels as template for edible oleogel preparation. [PDF]

, 2017
In the current research, oleogels were prepared by using \u3ba-carrageenan aerogels as template. In particular, hydrogels containing increasing concentration (0.4, 1.0, and 2.0% w/w) of \u3ba-carrageenan were firstly converted into alcoholgel and ...
ANDREATTA, Francesco, CALLIGARIS, Sonia, MANZOCCO, Lara, NICOLI, Maria Cristina, Spilimbergo, Sara, VALOPPI, Fabio   +5 more
core   +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