Legislative limitations of the use of trans and saturated fatty acids, the rising concerns
among consumers about the negative effects of some fats on human health, and …

Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening
or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials …

In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was
prepared and its potential for application in the cake and the beef burger was evaluated. As …

Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat
by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO)(1.5, 1.5: 1). The …

Available evidence from clinical trials suggests the replacement of saturated fatty acids with
polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary …

In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX),
carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax …

Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace
solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable …

Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …

The present study aimed to prepare the reinforced ethyl cellulose (EC) based oleogel with
adipic acid (AA) and assess its potential for application in the cake and beef burger. The …

Croissants are made using solid fats that predominantly contain saturated fatty acids and
trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with …