Lecithin’s Roles in Oleogelation [PDF]
GelsThis manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin ...
Joanna Harasym, Karol Banaś
doaj +4 more sources
Characteristics of oleogel prepared from red palm oil using hybrid oleogelator [PDF]
E3S Web of Conferences, 2023 The combination of oleogelators had potential to exploit synergistic effects that contributed to functionality of oleogel. Red palm oil provided high carotenoids which add nutrition to oleogel.
Pakpahan Novriaman +2 more
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Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies [PDF]
Food Chemistry: XOleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent.
Aqsa Zulfiqar +8 more
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A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels [PDF]
GelsWith the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared.
Francesca Malvano +4 more
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Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application [PDF]
Gels, 2023 The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive.
Anna Zbikowska +4 more
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A co-amorphous oleogelator of curcumin and piperine for olive oil as multifunctional food additives [PDF]
Current Research in Food ScienceThis study explores the development of a novel olive oil-based oleogel using a co-amorphous mixture of curcumin (Cur) and piperine (Pip) as the gelator. The co-amorphous mixture was prepared via a solvent co-evaporation method, optimizing the molar ratio
Shuang Tian +7 more
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The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis [PDF]
FoodsPentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin ...
Shuxian Su +7 more
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Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties [PDF]
GelsBigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications.
Iram Cisneros-García +6 more
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Natural Gums as Oleogelators [PDF]
International Journal of Molecular Sciences, 2021 The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their ...
Karol Banaś, Joanna Harasym
openaire +2 more sources
Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, 2022 Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol.
Artur J. Martins +5 more
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