Results 81 to 90 of about 637 (201)

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

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

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

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

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

HIPE-templated oleogels stabilized by protein-polysaccharide : preparation and characterization [PDF]

, 2018
The high intake of saturated and trans-fats could pose a chronic threat to human health. During the past decades, some fat alternatives in the form of oleogels have been developed to substitute the use of solid fats in food formulation.
Sun, Qingqing
core  

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

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