Results 11 to 20 of about 3,120 (203)

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

Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties

Food Chemistry: X, 2022
In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an ...
Mehdi Naderi, Aman Mohammad Ziaiifar, Ladan Rashidi, Seid Mahdi Jafari   +3 more
doaj   +3 more sources

Comparative evaluation of structured oil systems : shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food ...
Brun, Cameron, Chibnall, Co, Dassanayake, Debeaufort, Flöter, Flöter, Gandini, Haque, Hill, Himawan, Hughes, Keys, Li, Malkin, Marangoni, Marangoni, Mezger, Mullin, Patel, Patel, Patel, Patel, Patel, Patel, Patel, Patel, Pernetti, Rogers, Rogers, Sarkar, Sawalha, Stephan, Tropea, Weinberger, Widlak, Zetzl   +37 more
core   +5 more sources

Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes. [PDF]

Food Sci Nutr
Sunflower oil–beeswax bigels delivered oleogel‐like functionality while softening the network and modestly lowering melting behavior; phenolic enrichment with a quercetin‐rich onion extract increased antioxidant capacity without altering mechanics.
Younis M, Salama MA, Abdelkarim DO, Kamel RM, El Harkaoui S, Ali M, Elshaqwir E, Abdin M, El-Bana M, Hassan MH, Gomaa M, Saleh M, Sharshar AH, Abd El-Gwad AE, Youssef MAM, Abd El-Hamed SE, Hamouda AM, Beltagy NK, Al-Khawaga TR, El-Khatib MA, Felays NA, Elsayed M.   +21 more
europepmc   +2 more sources

Natural Gums as Oleogelators [PDF]

International Journal of Molecular Sciences, 2021
The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their ...
Karol Banaś, Joanna Harasym
openaire   +2 more sources

Effects of Polysaccharide Concentrations on the Formation and Physical Properties of Emulsion-Templated Oleogels

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   +1 more source

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes

Gels, 2023
Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. This study aimed to evaluate binary blends of SEs with different hydrophilic-lipophilic balances (HLBs ...
Lomonaco Teodoro Da Silva, Thais, Danthine, Sabine   +1 more
openaire   +4 more sources

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration

Foods, 2023
Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels.
Yingzhu Zhang, Jinqi Xu, Cuie Tang, Yan Li   +3 more
doaj   +1 more source

Influence of oil combinations on the structural properties of oleogels [PDF]

E3S Web of Conferences, 2021
Studies of the effect of combinations of vegetable oils on the properties of oleogels will provide useful information from a technological viewpoint for the optimal choice of the composition of the oleogel used, as well as regulate the fatty acid ...
Frolova Yuliya, Sobolev Roman, Kochetkova Alla   +2 more
doaj   +1 more source

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

Foods, 2022
The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer.
U-hui Kwon, Yoon Hyuk Chang
doaj   +1 more source