Results 51 to 60 of about 630 (211)
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production. [PDF]
Food Chem XMehany T +4 more
europepmc +3 more sources
β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations [PDF]
Oleogels are semi-solid systems that can function both as replacers of trans and saturated fats and/or as carriers of lipophilic bioactive compounds. However, bioactive compounds can affect the structure of the oleogel matrix and this effect depends on ...
Barroso, Noádia G. +8 more
core +1 more source
Sterols and Phytosterols: A Review [PDF]
, 2023 Different classes of gelators molecules have been generating interest in recent years due to their specific nature and to their oil structuring capacity.
Maria M Frigola
core +1 more source
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
openaire +3 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
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus +4 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
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 +6 more
wiley +1 more source
Performance of Cellulose and Gum-based Oleogelators to Form Oleogels in Different Oil Systems [PDF]
One of the formed fats that is attracting attention as an alternative to trans-fat is oleogel. Oleogels can be formed using edible and non-edible vegetable oils, depending on the desired application.
Abidin Akhmad Zainal +4 more
core +1 more source
Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids [PDF]
, 2020 [EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using
Bascuas-Véntola, Santiago Martín +3 more
core +1 more source