Results 81 to 90 of about 502 (187)

Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations

Discover Food
The study was aimed to develop a shortening agent, using the oleogelation technique with an improved fatty acid profile to replace commercial shortening.
Ashwani Kumar, Nirbhay Kumar, H. K. Sharma   +2 more
doaj   +1 more source

Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion

Food Hydrocolloids
Despite containing a higher proportion of unsaturated fatty acids than traditional solid and semi-solid fats, the calorie-dense nature of oleogels presents a challenge when incorporating them into foods. The next generation of oleogels should feature a customizable lipid digestion profile while having minimal impact on other properties of the food ...
Saman Sabet, Afsane A. Kazerani García, Satu Kirjoranta, Tiago C. Pinto, Mia Siven, Mamata Bhattarai, Luisa Barba, Fabio Valoppi   +7 more
openaire   +2 more sources

Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature

NFS Journal
Replacing animal-origin products with plant-based raw materials is an environmentally friendly approach and a recommended dietary shift due to its better lipid profile.
Iwona Szymańska, Anna Żbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska   +3 more
doaj   +1 more source

The role of plant oils/lipids as innovative fat replacers in various food products: A review

Applied Food Research
Due to growing demands for palatable and nutritious food products, liquid plant oils are structured into oleogels and emulsion gels as fat replacers to mimic the physical state of saturated fats.
Kok Jia-Wei, Ming Fu, Abu Bakar Asyrul-Izhar, Lilis Suryaningsih, Dicky Tri Utama, Kazem Alirezalu, Mohammad Rashedi Ismail-Fitry   +6 more
doaj   +1 more source

基于油脂凝胶化零反式/低饱和 植脂末的构建及其特性研究Fabrication and characterization of zero-trans/low saturated non-dairy creamer based on oleogelation

Zhongguo youzhi
为满足对植脂末的健康要求，以油凝胶替代传统氢化/饱和基料油，构建了零反式/低饱和的健康型植脂末。以大豆油为原料，分别采用蜂蜡(B)、单甘酯(M)、小烛树蜡(C)、植物甾醇/谷维素(PO)复配作为凝胶剂，制备了4种油凝胶（B13C2、C10M2、PO7B5和PO7C5）。以油凝胶为油相，通过乳化制备油凝胶基乳液，并采用喷雾干燥法制得油凝胶基植脂末。将所制备的植脂末添加于黑咖啡中，对油凝胶、油凝胶基乳液、植脂末以及添加了植脂末的咖啡的物化特性进行了分析。结果表明：4种油凝胶中 ...
李自阳1，朱蒙蒙1，周燕霞2，王彬3，张林尚1，孙尚德1，陈小威1 LI Ziyang1, ZHU Mengmeng1, ZHOU Yanxia2, WANG Bin3, ZHANG Linshang1, SUN Shangde1, CHEN Xiaowei1
doaj   +1 more source

Candelilla Wax-Based Oleogels: A New Perspective in Solid Fat Production

Applied Medical Informatics
The research aimed to obtain and characterize new fats with zero trans and low saturated fatty acid content. Natural candelilla wax was used as an oleogelator in a percentage of 9% to build oleogel systems based on vegetable oils. Candelilla wax (DW) was
Sabina AVASILOAIE, Doina TIMOFICIUC, Sorina ROPCIUC   +2 more
doaj  

Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch

Food Hydrocolloids, 2022
Ornicha Champrasert, L. Sagis, P. Suwannaporn   +2 more
semanticscholar   +1 more source

Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application

LWT
Xi-xiang Shuai, Ya Li, Ming Zhang, Chang-bin Wei, Liqing Du, Chengmei Liu, Jun Chen, Taotao Dai   +7 more
semanticscholar   +1 more source

Oleogelation using modified milk protein concentrate produced by supercritical fluid extrusion

LWT, 2022
Safoura Ahmadzadeh, Wynne Chen, S. Rizvi
semanticscholar   +1 more source

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators. [PDF]

Gels
Kırkyol M, Akköse A, Şişik Oğraş Ş, Yılmaz Oral ZF, Kaban G, Kaya M.   +5 more
europepmc   +1 more source