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
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
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
Physicochemical Insights Into Structuring Olive Oil With Dry-Fractionated Anhydrous Milk Fat. [PDF]
J Food SciABSTRACT Anhydrous milk fat (AMF) and its dry‐fractionated derivatives were evaluated as structurants for olive oil oleogels designed to reduce the overall saturated fat content compared to conventional solid fats. AMF was subjected to sequential dry fractionation at temperatures ranging from 5°C to 30°C to produce liquid and solid fractions differing ...
Zampouni K +4 more
europepmc +2 more sources
Instrumental and sensory characterisation of oleogels for cosmetic use [PDF]
, 2015 Oleogels are semisolid systems consisting of an oleogelator (gelling agent) and a lipophilic liquid phase. Despite having some distinct advantages (e.g. absence of preservatives or surfactants), the use of oleogels in cosmetic products is still sporadic.
Grant-Ross, Peter +3 more
core +5 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
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review
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 ...
Sivakanthan, Subajiny +3 more
openaire +3 more sources
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
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba. [PDF]
J Sci Food AgricAbstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Szekely C +3 more
europepmc +2 more sources
Water-in-Oleogel Emulsions—From Structure Design to Functionality
Frontiers in Sustainable Food Systems, 2021 The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on the key properties dictating the structuring ability of both the continuous oleogelled and dispersed phases present.
Khakhanang Wijarnprecha +3 more
doaj +1 more source