Results 51 to 60 of about 572 (169)

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).
Wang, Ziyu, Chandrapala, Jayani, Truong, Tuyen, Farahnaky, Asgar   +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

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6779-6788, 30 August 2026.
Abstract 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.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Structural, physicochemical and rheological characterization of safflower oil oleogels structured by glycerol monostearate and stearic acid

International Journal of Food Properties
This study aimed to develop safflower oil oleogels using stearic acid (SA) and glycerol monostearate (GM) as oleogelators at 10, 13, and 16% (w/w) concentration and to evaluate their structural, thermal, rheological, and oxidative properties. Oil binding
Manisha, Punyadarshini Punam Tripathy
doaj   +1 more source

Essential Oil Oleogels—Part II: Oleogels Containing Vanilla (Vanilla planifolia) Essential Oil

European Journal of Lipid Science and Technology, Volume 128, Issue 8, August 2026.
Vanilla essential oil‐containing oleogels reduced oil leakage while forming a weak gel‐like structure that partially stabilized liquid oils. The oleogels exhibited a soft, cohesive network suitable for semisolid food applications such as spreads and fillings.
Buket Aydeniz‐Guneser, Seda Kucuk
wiley   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Novel Solid Fat Alternative: Optimization of Corn: Hazelnut Oil/Carnauba Wax Oleogel System

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Oleogels were optimized based on selected parameters. The addition of rosemary essential oil resulted in an increase in the bioactive properties of the oleogels. It is thought that the produced oleogels can be used as an alternative to solid fats. ABSTRACT The oleogel formulation was optimized using a Box–Behnken response surface methodology design ...
Cansu Ceviker, Lutfiye Ekici
wiley   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, Volume 103, Issue 4, Page 245-260, April 2026.
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, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +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

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