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
doaj +3 more sources
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
doaj +3 more sources
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
doaj +3 more sources
Foods, 2023 Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels.
Yingzhu Zhang +3 more
doaj +2 more sources
Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective [PDF]
Current Research in Food ScienceAir-in-oil foams, or oleofoams, have a great potential for food applications as they can at least partially replace animal or hydrogenated fats, without compromising on textural properties. Yet, there are some challenges to tackle before they can largely
Lucie Ribourg-Birault +7 more
doaj +2 more sources
Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products [PDF]
Foods, 2022 Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them ...
Simona Perța-Crișan +3 more
doaj +2 more sources
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]
, 2020 The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials.
Cunha, Rosiane L. +3 more
core +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources