Results 61 to 70 of about 630 (211)

Physicochemical, Rheological, and Sensory Properties of Low‐Fat Mayonnaises Formulated With Flaxseed Oil‐Based Sunflower and Whale Wax Oleogels

Journal of the American Oil Chemists' Society, Volume 102, Issue 10, Page 1563-1575, October 2025.
In this study, low‐fat, carbohydrate‐free mayonnaise samples based on flaxseed oil–wax oleogels were successfully developed and analyzed. ABSTRACT This study aimed to prepare and characterize low‐fat mayonnaises containing 50% of total weight as fat by incorporating oleogels based on sunflower wax–flaxseed oil (SWO‐M) and whale wax–flaxseed oil (WWO‐M).
Emin Yılmaz, Eda Keskin Uslu
wiley   +1 more source

PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF RED PALM OLEIN OLEOGELS MADE WITH BEESWAX AS THE OLEOGELATOR

Journal of Oil Palm Research
Red palm olein (RPO) is a source of carotenoids that can act as provitamin A and pigment. RPO is liquid at room temperature and heating degrades carotenoids easily. Modifying RPO into a solid by oleogelation is essential to expand its application in food
Annisa Noor Rachmawati
semanticscholar   +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

Use of Purified Glycerol from Biodiesel Plants for Acylglycerol Production and Use of Acylglycerol in Foods [PDF]

, 2022
Background and Objective: Biodiesel is a well-known liquid fuel. However, a large quantity of glycerol is produced as a byproduct during the biodiesel production. If this is used as a substrate for value-added products such as monoacylglycerols, economic
Binhayeeding, Narisa, Klomklao, Sappasith, Sangkharak, Kanokphorn   +2 more
core   +2 more sources

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

Karakteristik Oleogel dari Minyak Nabati Menggunakan Lilin Lebah dan Lemak Kakao sebagai Oleogator [PDF]

, 2019
Pengembangan oleogel dapat dilakukan melalui rekayasa strukur molekul minyak atau lemak sehingga diperoleh karakteristik tertentu sesuai Peruntukannya. Penelitian ini bertujuan untuk mengungkap karakteristik oleogel yang dibentuk dari bahan minyak nabati
loppies, J. E. (justus), Ristanti, E. Y. (Eky), Ramlah, S. (Sitti), Lullung, A. (Alfrida), Amalia, A. (Andi)   +4 more
core   +2 more sources

Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil‐Candelilla Wax Oleogel

Journal of Food Science, Volume 90, Issue 7, July 2025.
ABSTRACT The present study investigates the stability of an oleogel developed from extra virgin olive oil (EVOO) and candelilla wax (CDW) as a frying medium, including its 90‐day storage stability under dark and light conditions and its effects on in vitro digestion. The findings of the chemical analyses indicated that the gel structure and its storage
Elif Kutahneci, Hasan Yalcin
wiley   +1 more source

Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels [PDF]

, 2020
Sunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of \u3b2-sitosterol and \u3b3-oryzanol (PS). The resulting oleogels differed for rheological properties
Alongi, M., Anese, M., Calligaris, S., Lucci, P.   +3 more
core   +1 more source