Results 61 to 70 of about 572 (169)

Aplikasi Oleogel dengan Oleogelator Candelilla Wax Berbasis Minyak Sawit sebagai Pengganti Margarin pada Produk Kukis

Jurnal Ilmu dan Teknologi Pangan (ITEPA)
Margarine is an essential ingredient in cookie production, contributing to texture and flavor, but it contains trans fats that pose health risks. Palm oil-based oleogel with candelilla wax as the oleogelator has the potential to serve as an alternative ...
Hayano Ayuka, Y. Dewi, Wayan Rai Widarta, A. Agung, I. Sri, I. Wayan, Rai Widarta   +6 more
semanticscholar   +1 more source

Buriti (Mauritia flexuosa) Oil Oleogel as a Promising Ingredient for Manufacturing Healthier Wafer Biscuit Fillings

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Due to the rising incidence of cardiovascular diseases and the urgent need for technological solutions for reducing saturated and trans fatty acid consumption worldwide, this study evaluated the use of an oil derived from the Brazilian fruit buriti (Mauritia flexuosa), which is particularly rich in carotenoids, in the formulation of oleogels intended ...
Matheus Henrique Mariz de Avelar, Christiano Vieira Pires, Carlos Eduardo Souza e Silva, Ana Paula Coelho Madeira Silva, Washington Azevedo da Silva, Aline Cristina Arruda Gonçalves, Camila Gonçalves Rodrigues, Cintia Nanci Kobori, Lanamar de Almeida Carlos, Poulami Jha   +9 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

Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels. [PDF]

Ultrason Sonochem
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW).
Gao P, Liu Y, Wang S, Huang C, Zhong W, Yin J, Hu C, He D, Wang X.   +8 more
europepmc   +4 more sources

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

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

Advances in bigel inks for food 3D printing: A review on structure, application, and future prospects

Food Biomacromolecules, Volume 2, Issue 2, Page 127-142, June 2025.
Abstract As a distinctive biphasic gel system, bigel elaborately combines the advantages of hydrogels and oleogels, exhibiting excellent amphiphilicity, softness, and high biocompatibility. Bigel also possesses a certain degree of plasticity and mechanical strength, thereby offering a broad application prospect in the realm of food 3D printing.
Bo Xu, Xinna Hu, Shuyu Lu, Chenyu Bai, Tao Ma, Yi Song   +5 more
wiley   +1 more source

Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
ABSTRACT Frozen desserts are highly valued for their creamy texture and rich mouthfeel, primarily due to their high‐fat content. However, the increasing consumption of these products has raised concerns regarding excessive fat intake, which has been linked to health issues such as obesity, diabetes, and cardiovascular disease (CVD). Therefore, there is
Zhaoyi Tang, Shuyue Yang, Weitian Li, Jinhui Chang   +3 more
wiley   +1 more source

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast‐developing research area.
Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, Ksenia Morozova, Matteo M. Scampicchio, Giovanna Ferrentino   +5 more
wiley   +1 more source