Characteristics and Functional Properties of Bioactive Oleogels: A Current Review
GelsOleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats.
Md Jannatul Ferdaus +2 more
exaly +4 more sources
Oleogels: Uses, Applications, and Potential in the Food Industry [PDF]
GelsOleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural
Abraham A. Abe +3 more
doaj +3 more sources
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]
npj Science of FoodMeat analogues have gained global attention as consumer demand increases for healthier and more sustainable food products. However, research aimed at replacing solid fats in meat analogues to lower saturated fat content remains very limited.
Young Seo Park +2 more
doaj +2 more sources
Molecules, 2022 An emulsion template method was an effective way to prepare oleogels. However, there were few reports on how hydroxypropyl methylcellulose-pectin (HPMC-PC) mixtures affected the physicochemical properties of the obtained oleogels.
Zongbo Jiang, Xinpeng Bai
doaj +2 more sources
Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators [PDF]
GelsThe physicochemical, thermal and textural properties of oleogels formed from olive pomace oil and argan oil using carnauba (KW), candelilla (CW) and sunflower (AW) waxes and their combinations (KCW: 50% carnauba + 50% candelilla wax, KAW: 50% carnauba ...
Mine Kırkyol +5 more
doaj +2 more sources
Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax [PDF]
Food Technology and BiotechnologyResearch background. Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases.
Cristina Jansen-Alves +8 more
doaj +2 more sources
Fucoidan enhances stability of gelatin/anthocyanin-based oleogels via hydrogen-bonded crosslinking [PDF]
Food Chemistry: XPolyphenols and edible polysaccharides have emerged as promising crosslinking agents to enhance structural stabilities of protein emulsions and their templated oleogels.
Guitao Huang +7 more
doaj +2 more sources
Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence [PDF]
Current Research in Food ScienceA total of 36 oleogels, made from various waxes and vegetable oils, were utilized as shortening substitutes in cookies, and machine learning incorporating three boosting models (AdaBoost, GBM, and XGBoost) was applied to predict their effects on the ...
Sungmin Jeong +3 more
doaj +2 more sources
Characterization of Rapeseed Oil Oleogels Produced by the Emulsion Template Method Using Hydroxypropyl Methylcellulose and the Drying Kinetics of the Emulsions [PDF]
FoodsGiven health concerns, oleogels are promising substitutes for saturated fats in food products. An emulsion-templated method was used, employing rapeseed oil and hydroxypropyl methylcellulose (HPMC) as the structuring agent, to produce oleogels.
Mario Lama +2 more
doaj +2 more sources
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production [PDF]
Food Chemistry: XOleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food
Taha Mehany +4 more
doaj +2 more sources