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
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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]
Current Opinion in Food Science, 2020 The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials.
Paula Kiyomi Okuro +2 more
exaly +4 more sources
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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Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization. [PDF]
J Food SciABSTRACT In this study, a corn oil oleogel was prepared using γ‐oryzanol and β‐sitosterol to create a “healthier solid fat‐like” structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ‐oryzanol:β‐sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%.
Elbir Abca T, Gençcelep H.
europepmc +2 more sources
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
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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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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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The Development and Properties of alginate/κ‐carrageenan Hydrogel: Beeswax Oleogel Bigels
Macromolecular Materials and EngineeringThis study developed a bigel composite material, based on alginate/κ‐carrageenan (AG/κ‐CG) hydrogel and beeswax/palm oil (BW/PO) oleogel, and investigated the influence of hydrogel composition, oleogel concentration, and hydrogel‐to‐oleogel ratio on ...
Consolata Nsanzubuhoro +1 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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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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