Results 31 to 40 of about 260 (132)

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, Fawzia, Sabrina, Madhujith, Terrence, Karim, Azharul   +3 more
openaire   +3 more sources

Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes

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, Jayani Chandrapala, Tuyen Truong, Asgar Farahnaky   +3 more
openaire   +3 more sources

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products.
Patel, Ashok, Dewettinck, Koen
openaire   +2 more sources

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Potential of Ethyl Cellulose as a Stabilizer of Nonaqueous Food‐Grade Emulsions

European Journal of Lipid Science and Technology, Volume 127, Issue 12, December 2025.
Ethyl cellulose can stabilize medium‐chain triglycerides and rapeseed nonaqueous Pickering emulsions based on decreased interfacial tension and mechanical barrier formation on the interface. ABSTRACT Nonaqueous emulsions offer significant advantages in water‐free systems but remain underexplored.
Bruno T. Ceccato, Sachin Rathod, Namrah Azmi, Andrew Akanno, Rosiane L. Cunha, Lucimara G. de la Torre, Jon O. Fossum   +6 more
wiley   +1 more source

Development of a Plant‐Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids

Food Science &Nutrition, Volume 13, Issue 9, September 2025.
Developed a novel plant‐based chocolate spread using soy, lentil, and rice milk powders, offering a sustainable dairy alternative. Enhanced Vitamin D3 bioavailability through nano‐liposomal encapsulation, addressing a key micronutrient deficiency. Improved the fatty acid profile by incorporating an oleogel with balanced omega‐3 and omega‐6 fatty acids.
Dina E. H. Azab, Ebtehal A. Altamim, Tarek N. Soliman, Sahar A. Nasser, Hamdy A. Zahran   +4 more
wiley   +1 more source

Effect of Surfactant Type on the Properties of Peanut Oil-Based Oleogels and Their Functionality in Butter Cake Introduction [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران
IntroductionGrowing public awareness regarding the link between diet and chronic diseases is driving a significant demand for healthier food formulations.
Seyed Mohammad Najibi Hosseini, Babak Ghanbarzadeh   +1 more
doaj   +1 more source

Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles

Journal of the Science of Food and Agriculture, Volume 105, Issue 10, Page 5458-5469, 15 August 2025.
Abstract BACKGROUND Recently, oleogel has been proposed as an excellent substitute for conventional vegetable oils for deep‐frying applications. Waxes are the most used oleogelators and are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA).
Tzyi‐Horng Tan, Shi‐Cheng Tong, Eldwin Ze Hao Ooi, Wei Ping Quek, Eng‐Seng Chan, Maslia Manja, Yong Wang, Teck‐Kim Tang, Yee‐Ying Lee   +8 more
wiley   +1 more source

Oilseed‐based metabolic engineering of astaxanthin and related ketocarotenoids using a plant‐derived pathway: Lab‐to‐field‐to‐application

Plant Biotechnology Journal, Volume 23, Issue 8, Page 3451-3464, August 2025.
Summary Ketocarotenoids, including astaxanthin, are red lipophilic pigments derived from the oxygenation of β‐carotene ionone rings. These carotenoids have exceptional antioxidant capacity and high commercial value as natural pigments, especially for aquaculture feedstocks to confer red flesh colour to salmon and shrimp.
Hyojin Kim, Lingyi Liu, Lihua Han, Kiyoul Park, Hae Jin Kim, Tam Nguyen, Tara J. Nazarenus, Rebecca E. Cahoon, Richard P. Haslam, Ozan Ciftci, Johnathan A. Napier, Edgar B. Cahoon   +11 more
wiley   +1 more source