Results 1 to 10 of about 3,249 (223)

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]

npj Science of Food
Meat 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, Sungmin Jeong, Suyong Lee   +2 more
doaj   +2 more sources

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products [PDF]

Grasas y Aceites, 2014
The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels.
M. Öǧütcü, E. Yılmaz
doaj   +4 more sources

Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food [PDF]

Nutrition Bulletin, 2018
This paper presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower blood cholesterol levels.
Georgios Dalkas
exaly   +3 more sources

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability [PDF]

Frontiers in Sustainable Food Systems, 2020
Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-,
Santiago Bascuas, Ana Salvador, Isabel Hernando, Amparo Quiles   +3 more
doaj   +2 more sources

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators [PDF]

Gels
The 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, Ahmet Akköse, Şeyma Şişik Oğraş, Zeynep Feyza Yılmaz Oral, Güzin Kaban, Mükerrem Kaya   +5 more
doaj   +2 more sources

Fucoidan enhances stability of gelatin/anthocyanin-based oleogels via hydrogen-bonded crosslinking [PDF]

Food Chemistry: X
Polyphenols and edible polysaccharides have emerged as promising crosslinking agents to enhance structural stabilities of protein emulsions and their templated oleogels.
Guitao Huang, Yun Chen, Xuejiao Cao, Shan Liang, Lihong Dong, Fei Huang, Dongxiao Su, Mingwei Zhang   +7 more
doaj   +2 more sources

Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax [PDF]

Food Technology and Biotechnology
Research 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, Elder Pacheco da Cruz, Rosinei Silva Santos, Camila de Oliveira Pacheco, Carem Perleberg, Helen Cristina dos Santos Hackbart, Claudio Martin Pereirade de Pereira, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +8 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 Science
A 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, Jeongin Hwang, Jongbin Lim, Suyong Lee   +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]

Foods
Given 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, Amaya Franco-Uría, Ramón Moreira   +2 more
doaj   +2 more sources

Oleogels: Uses, Applications, and Potential in the Food Industry [PDF]

Gels
Oleogels 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, Iolinda Aiello, Cesare Oliviero Rossi, Paolino Caputo   +3 more
doaj   +2 more sources