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European Journal of Lipid Science and Technology, Volume 127, Issue 2, February 2025.Oleogels on the basis of rapeseed oil with 5% sunflower wax and 5% monoacylglycerols were investigated as an alternative to conventional frying fats and oils for frying French fries. French fries fried in oleogels showed a less oily surface when touched as well as a less oily mouthfeel compared to products fried in rapeseed oil. In terms of oil quality
Sharline Nikolay +5 more
wiley +1 more source
High-molecular-weight chitosan as a sustainable structuring agent for olive oil oleogels: toward healthier and greener food systems [PDF]
Sustainable Food TechnologyThis study investigates, for the first time, the formulation and physicochemical properties of oleogels structured with high-molecular-weight chitosan (HMW-CH, 2439 kDa) through Schiff-base crosslinking. The objective was to evaluate the potential of HMW-
Álvaro Mosquera +5 more
doaj +1 more source
Scientia PharmaceuticaJojoba oil is a well-established skin-beneficial liquid wax with high value in topical formulations. Bigels, as preferred semi-solid dosage forms, serve as versatile platforms by incorporating hydrogels and oleogels to leverage their advantages and ...
Yoana Sotirova
doaj +1 more source
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Food Science & NutritionOleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating ...
Lingyi Liu +6 more
semanticscholar +1 more source
Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications
GelsEdible oleogels have emerged as promising alternatives to conventional solid fats. They convert liquid oils into semi-solid structures while reducing saturated and trans fatty acid intake.
Jun An +3 more
doaj +1 more source
International Journal of Food Science & TechnologyThis study aimed to develop water-in-oil-in-water (W1/O/W2) double emulsion gels (DEGs) with Lactiplantibacillus plantarum subsp. plantarum and Limosilactobacillus reuteri encapsulated within the inner aqueous phase (W1), with a focus on improving ...
Laurita Varnaitė-Kapočė +5 more
semanticscholar +1 more source
Sunflower oil oleogels as alternative fat in hybrid meat patties
Journal of Agriculture and Food ResearchHybrid plant-based products, where plant-based ingredients replace animal ingredients, are in growing demand to meet sustainability and nutritional claims. In these products the use of saturated fat like coconut oil to provide solid like texture is under
Mónica Flores +2 more
doaj +1 more source
AgritechOleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats.
Chrisnadya Putri Wangsa +3 more
doaj +1 more source
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat
Jurnal Teknologi dan Industri PanganRed palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A.
Annisa Noor Rachmawati +2 more
doaj +1 more source
AgritechFat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta +4 more
doaj +1 more source