Results 41 to 50 of about 2,464 (165)

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

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   +1 more source

Improving physicochemical and sensory properties of plant-based meat patties with canola oil oleogels: a sustainable fat alternative

Journal of Future Foods
The incorporation of oleogels as fat substitutes in plant-based meat offered healthier dietary option for consumers. This study investigated the physicochemical properties of canola oil oleogels and evaluated their performance in plant-based meat patties.
Enze Li, Yunxiao Zhang, Xinyi Zhang, Ruoning Zhang, Dingrong Kang, Like Mao   +5 more
doaj   +1 more source

Physicochemical Properties of Vegetable Oil Oleogels with Different Saturation Degrees [PDF]

Shipin Kexue
Oleogels were prepared using four vegetable oils with different degrees of saturation (cottonseed oil, almond oil, walnut oil, and pomegranate seed oil) as the oil phase and beeswax and phosphatidylcholine as the gelator, and their physicochemical ...
MU Luna, ZENG Jun, ZHU Xiaogang, Kuerbanjiang·Aimaiti, JIAO Bo, CHENG Xiufeng, WANG Xueqing, REN Xiaona
doaj   +1 more source

Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [PDF]

, 2021
Developing a facile method to prepare edible oleogels under moderate conditions would be of great interest. In this research, oleogels were obtained directly from the mixtures of cellulose particles (average particle size ≈ 25μm), sorbitan fatty acid ...
Katsuyoshi Nishinari, Hu, Bing, Nishinari, Katsuyoshi, Chen, Fangfang, Wu, Yuehan, Wang, Ran, Bing Hu, Zhiming Gao, Jixin Yang, Chao Zhang, Zhang, Chao, Gao, Zhiming, Yuehan Wu, Fangfang Chen, Ran Wang   +14 more
core   +1 more source

Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi

Food Chemistry: X
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network.
Xia Gao, Zhisheng Pei, Xiangzhou Yi, Xuan Zhang, Dongxue He, Zilan Feng, Guanghua Xia, Xuanri Shen   +7 more
doaj   +1 more source

Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles

, 2021
This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerolstearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles,and PGS oleogels with Pluronic F68 ...
Keskin Uslu, Eda, Yılmaz, Emin
core   +2 more sources

Preparation of Black Soybean Oil Body-based Oleogels and Their Application in Cookies

Shipin gongye ke-ji
To develop an oleogel system based on black soybean oil bodies (BOBs) and explore its potential as a substitute for solid fats, BOB-based oleogels were constructed using the emulsion-templated method.
Tian XIA, Cuicui FAN, Zhenshun LI
doaj   +1 more source

Rheology of oleogels based on sorbitan and glyceryl monostearates and vegetable oils for lubricating applications

Grasas y Aceites, 2011
Oleogels based on sorbitan and glyceryl monostearates and different types of vegetable oils, potentially applicable as biodegradable alternatives to traditional lubricating greases, have been studied.
R. Sánchez, J. M. Franco, M. A. Delgado, C. Valencia, C. Gallegos   +4 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source