A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods [PDF]
Heliyon, 2023 Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods.
Niaz Mahmud +5 more
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Synergistic effects of oleogelators in tailoring the properties of oleogels: A review [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence ...
Subajiny Sivakanthan +3 more
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Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels [PDF]
Gels, 2023 The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 11 ...
Sorina Ropciuc +5 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
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Structure and Properties of Organogels Prepared from Rapeseed Oil with Stigmasterol [PDF]
Foods, 2022 This work used the natural ingredient stigmasterol as an oleogelator to explore the effect of concentration on the properties of organogels. Organogels based on rapeseed oil were investigated using various techniques (oil binding capacity, rheology ...
Caili Tang +10 more
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Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes [PDF]
Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1–4% beeswax (BW) and carnauba wax (CRW).
Ziyu Wang +3 more
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Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels [PDF]
FoodsOleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance.
Marcelo Gomes Soares +4 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
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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
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SSRN Electronic Journal, 2022 In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an emulsion-coating method. Therefore, we developed a hybrid oleogel utilizing MAGs and MC.
Mehdi Naderi +3 more
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