A comprehensive review: Impact of oleogel application on food texture and sensory properties
Food Science &Nutrition, Volume 12, Issue 6, Page 3849-3862, June 2024.This review highlights the application of oleogels in food innovation, focusing on their ability to improve nutritional value and impact texture and sensory properties. It covers the oleogel application across various food products, their formulation challenges, and the need for further research to optimize their use and consumer acceptance.
Lingyi Liu +6 more
wiley +2 more sources
Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel [PDF]
AgritechFat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta +4 more
doaj +3 more sources
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.This study is aimed at developing and characterizing functional oleogels (OGs) based on Ocimum basilicum L. seed oil (a rich source of α‐linolenic acid) structured with beeswax (5%–20%) for the effective delivery of quercetin. The formulation’s physicochemical properties, structural integrity, and release behavior under simulated gastrointestinal ...
Soosan Karimi +4 more
wiley +2 more sources
A scalable and eco-friendly carbohydrate-based oleogelator for vitamin E controlled delivery. [PDF]
RSC AdvSupramolecular oleogels, in which low-molecular weight oleogelators self-assemble into various nanostructures through non-covalent interactions, have witnessed increasing research activity in various fields of science, including food, cosmetics or ...
Fragal EH +3 more
europepmc +2 more sources
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat [PDF]
Jurnal Teknologi dan Industri PanganRed palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A.
Purnomo, Eko Hari +2 more
core +3 more sources
Multiscale monitoring of oleogels during thermal transition
Applied RheologyThermal transitions, such as crystallization or relaxation, in heterogeneous materials are complex and occur at different length and time scales. Several devices are necessary for their analysis, leading to varying boundary conditions and multiple ...
Mannweiler Sebastian +5 more
doaj +2 more sources
Biscuits with Oleogels and Green Tea Extract Addition––Sensory Evaluation and Consumer Perception
Applied SciencesOleogels are a new trend in food technology aimed at enhancing the nutritional value of products that contain solid fats. Solid fats are rich in nutritionally unfavorable saturated fatty acids (FAs), but oleogels (lipid systems derived from oleogelator ...
Sylwia Onacik-Gür +3 more
doaj +2 more sources
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
doaj +1 more source
Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022 In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (°C/min), from 85 to 25 °C and wax concentrations of 10, 15 and 20% were examined.
Zohreh BaratianGhorghi +3 more
doaj +1 more source