Results 81 to 90 of about 428 (178)
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
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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
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CHARACTERIZATION OF BEESWAX-BASED OLEOGELS WITH PUMPKIN SEED OIL AND RAPESEED OIL: 10.62591/Scien.Tech.Bull-Chem.FoodSci.Eng.2023.20.04 [PDF]
The present research studied some oleogels based on cold-pressed pumpkin seed oil (PO), refined rapeseed oil (RO), and their mixtures in different combinations: PO:RO (3:1) and RO:PO (1:1), formulated with 7% and 10% beeswax (BW) as oleogelator.
CHEREJI, Bianca Denisa +6 more
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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
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Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol ...
Abd El-Aty, Abdelaty Mostafa Abdelaty +11 more
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Biscuits with Oleogels and Green Tea Extract Addition––Sensory Evaluation and Consumer Perception
Applied SciencesOleogels are a new trend in food technology aimed at enhancing the nutritional value of products that contain solid fats. Solid fats are rich in nutritionally unfavorable saturated fatty acids (FAs), but oleogels (lipid systems derived from oleogelator ...
Sylwia Onacik-Gür +3 more
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Oleogelation for saturated fat replacement in vegan cheese
Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels were formulated using a range of oleogelators, oleogelator concentrations and oil phase compositions to study the effect that adjusting these parameters had on ...
Rousseau, Derick +2 more
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Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols
, 2017 This study examined the capability of fatty alcohols with chain lengths from C14OH to C22OH to gel peanut oil. The gelation was achieved by crystallizing the samples at 5oC/min or 40oC/min.
Marangoni, Alejandro G. +5 more
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Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion
Food HydrocolloidsDespite containing a higher proportion of unsaturated fatty acids than traditional solid and semi-solid fats, the calorie-dense nature of oleogels presents a challenge when incorporating them into foods. The next generation of oleogels should feature a customizable lipid digestion profile while having minimal impact on other properties of the food ...
Saman Sabet +7 more
openaire +2 more sources
Candelilla Wax-Based Oleogels: A New Perspective in Solid Fat Production
Applied Medical InformaticsThe research aimed to obtain and characterize new fats with zero trans and low saturated fatty acid content. Natural candelilla wax was used as an oleogelator in a percentage of 9% to build oleogel systems based on vegetable oils. Candelilla wax (DW) was
Sabina AVASILOAIE +2 more
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