Results 71 to 80 of about 637 (201)
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 +5 more
wiley +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. +3 more
core +2 more sources
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
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 +4 more
doaj +1 more source
GelsAs 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 +3 more
doaj +1 more source
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 +10 more
core +1 more source
Frontiers in Soft MatterIntroductionOleogels 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 +6 more
doaj +1 more source
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 +4 more
wiley +1 more source
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 +9 more
wiley +1 more source
Potential Use of Bio-Oleogel as Phase Change Material [PDF]
, 2023 Two bio-oleogels were investigated. These materials were produced with a combination of canola and soybean oil with 4, 6, 8, and 10% of beeswax (by weight).
Caggiano A. +8 more
core +1 more source