Results 151 to 160 of about 630 (211)

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Food Research International, 2021
In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil ...
Jingjing, Pan, Lirong, Tang, Quanxi, Dong, Yang, Li, Hui, Zhang   +4 more
openaire   +2 more sources

Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators

Food Research International, 2022
This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan) and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate-GMS and beeswax-BW) on the structures of the bigels. Stable bigels were obtained via a facile blending approach by carefully controlling the mixing temperature. Microstructural
Jingyi, Yang, Hongxia, Zheng, Yunfan, Mo, Yanxiang, Gao, Like, Mao   +4 more
openaire   +2 more sources

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Comprehensive Reviews in Food Science and Food Safety, 2022
Abstract The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest.
Linlin Li, Guoqin Liu, Oliver Bogojevic, Jacob Nedergaard Pedersen, Zheng Guo   +4 more
openaire   +2 more sources

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator.

Journal of Food Science, 2020
Combination of oleogelators has recently started to receive scientific attention since single oleogelator may not adequately compensate for the diverse roles of solid fat in a complicated food system.
Kyeong-Ok Choi, H. Hwang, Sungmin Jeong, Sanghoon Kim, Suyong Lee   +4 more
semanticscholar   +1 more source

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

Journal of Colloid and Interface Science, 2013
We report the preparation and rheological characterization of oleogels and oleogel-based emulsions prepared using shellac as a structurant. Shellac showed excellent oleogelation properties, resulting in liquid oil gelation at a concentration as low as 2 wt%.
Patel, Ashok R., Schatteman, Domien, De Vos, Winnok, Lesaffer, Ans, Dewettinck, Koen   +4 more
openaire   +3 more sources

A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems.

Food Chemistry, 2023
Gel based formulations offer an opportunity to fortify bioactives in food. However, a comparative evaluation of gel systems is scantly available. Thus, this study intended to evaluate the impact of various gel formulations (hydrogel, oleogel, emulsion ...
Admajith M. Kaimal, R. Singhal
semanticscholar   +1 more source

High stability on oil loss of palm olein oleogel uses natural wax as an oleogelator in low-concentration

Food Research
Animal fat contains high cholesterol, so it is harmful to health. Therefore, efforts are needed to replace it with vegetable oil through an oleogelation process.
I. Widarta, I.M. Sugitha, A.A.I.S. Wiadnyani, I. Arnata   +3 more
semanticscholar   +1 more source

Aplikasi Oleogel dengan Oleogelator Candelilla Wax Berbasis Minyak Sawit sebagai Pengganti Margarin pada Produk Kukis

Jurnal Ilmu dan Teknologi Pangan (ITEPA)
Margarine is an essential ingredient in cookie production, contributing to texture and flavor, but it contains trans fats that pose health risks. Palm oil-based oleogel with candelilla wax as the oleogelator has the potential to serve as an alternative ...
Hayano Ayuka, Y. Dewi, Wayan Rai Widarta, A. Agung, I. Sri, I. Wayan, Rai Widarta   +6 more
semanticscholar   +1 more source

Bioinspired Nucleolipid as a Low Molecular Weight Oleogelator for Oil-in-Water NanoEmulsions

Molecular Systems Design & Engineering
Low molecular-weight organogels are particularly attractive soft materials for drug delivery, tissue engineering, environmental remediation and the food industry.
Arthur Klufts-Edel, Bérangère Dessane, Ahmad Saad, Nadia El Mammeri, Antoine Loquet, Brice Kauffmann, Muriel Cario, Philippe Barthelemy, Fanny Caffin, Christophe Piérard, Sylvie Crauste-Manciet, Valérie Desvergnes   +11 more
semanticscholar   +1 more source

Monoglyceride Oleogels

The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea, Carrin, Maria Elena   +1 more
openaire   +2 more sources