Results 81 to 90 of about 547 (219)

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

Tuning phytosterols-based oleogels properties by soybean lecithin addition in different organic phases [PDF]

, 2019
info:eu-repo/semantics ...
Cunha, Rosiane L., Malfatti-Gasperini, Antonio A., Okuro, Paula K., Vicente, A. A.   +3 more
core  

APLIKASI OLEOGEL DENGAN OLEOGATOR LEMAK KAKAO PADA PEMBUATAN COKELAT [PDF]

, 2019
Oleogel didefinisikan sebagai lemak lipofilik dan campuran padat, dimana material lemak padat (oleogator) dengan konsentrasi yang lebih rendah (<10%) dapat menjerap dengan cara membentuk jejaring oleogator pada minyak curah.
Asriati, Dyah Wuri, Loppies, Justus Elisa, Ramlah, Sitti, Rejeki, Endang Sri, Ristanti, Eky Yenita   +4 more
core   +3 more sources

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

Rapeseed Oil‐Based Oleogels With Sunflower Wax and Monoacylglycerols as Alternatives to Conventional Frying Fats and Oils for Deep‐fat Frying of French Fries

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, Madline Schubert, Nelli Erlenbusch, Lydia Weber, Inga Smit, Bertrand Matthäus   +5 more
wiley   +1 more source

Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels [PDF]

The study aimed to design oleofoams based on carnauba wax (CW) and glyceryl monostearate (GMS), investigating the effect of their ratio (10:0, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8; 0:10) on the resulting oleofoam properties.
Borriello, Angela, Cavella, Silvana, Masi, Paolo, Miele, Nicoletta Antonella   +3 more
core   +1 more source

Oleogel From Basil Seed Oil for Quercetin Delivery: Physicochemical, Rheological, Thermal, and In Vitro Digestion Properties

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
This study is aimed at developing and characterizing functional oleogels (OGs) based on Ocimum basilicum L. seed oil (a rich source of α‐linolenic acid) structured with beeswax (5%–20%) for the effective delivery of quercetin. The formulation’s physicochemical properties, structural integrity, and release behavior under simulated gastrointestinal ...
Soosan Karimi, Maryam Jafari, Mohammad Goli, Nafiseh Jahanbakhshian, Essam Hebishy   +4 more
wiley   +1 more source

Minyak Kelapa dan Potensi Sifat Fungsionalnya untuk Kesehatan dan Industri Pangan [PDF]

Coconut oil is one of the flagship products derived from coconut (Cocos nucifera L.), renowned for its economic value and significant health benefits.
Amalia, Jelita, Hanifah, Sofiani Nur, Juhana, Bagas Bagja, Khairunnisa, Asyifa, Primasari, Alina   +4 more
core   +1 more source

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread [PDF]

, 2017
In this research, the effectiveness of pomegranate seed oil oleogel as a partial replacement of fat phase in chocolate spread was studied. Monoglyceride (MG), beeswax (BW) and propolis wax (PW) have been used as structuring agents at 5 g/100 g ...
Barba, L, CALLIGARIS, Sonia, Fayaz, G., Goli, SAH, Kadivar, M., NICOLI, Maria Cristina, Valoppi, F.   +6 more
core   +1 more source

A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications

Journal of Food Quality, Volume 2025, Issue 1, 2025.
Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant‐based alternatives, baked foods, 3D printing, and advanced packaging technologies.
Wasiya Farzana, Sneha Mahesh, Sachin Sharma, Irshaan Syed, Gholamreza Abdi, Rituja Upadhyay, Anurag Singh   +6 more
wiley   +1 more source