[HTML][HTML] Oleogels: Promising alternatives to solid fats for food applications

S Manzoor, FA Masoodi, F Naqash, R Rashid - Food Hydrocolloids for …, 2022 - Elsevier
Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new
challenge to the scientific community, to come up with viable alternatives replacing …

Edible oil structuring: an overview and recent updates

AR Patel, K Dewettinck - Food & function, 2016 - pubs.rsc.org
In recent years, research dealing with edible oil structuring has received considerable
interest from scientific community working in the area of food formulation. Much of this …

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

S Sivakanthan, S Fawzia, T Madhujith… - … Reviews in Food …, 2022 - Wiley Online Library
Conventional solid fats play a crucial role as an ingredient in many processed foods.
However, these fats contain a high amount of saturated fats and trans fats. Legislations and …

Organogels: An alternative edible oil-structuring method

Edmund Daniel Co, AG Marangoni - Journal of the American Oil Chemists' …, 2012 - Springer
Structuring liquid oils has become an active area of research in the past decade, mainly due
to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However …

[HTML][HTML] Bigels and multi-component organogels: An overview from rheological perspective

A Shakeel, U Farooq, D Gabriele, AG Marangoni… - Food …, 2021 - Elsevier
Background Polymeric gels, an important class of soft matter systems, are widely used for
commercial applications particularly in food products (ie, saturated fat replacement). The …

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

AK Zetzl, AG Marangoni, S Barbut - Food & function, 2012 - pubs.rsc.org
Ethylcellulose has been recently shown to be an excellent organogelator for vegetable oils.
The resulting gels maintain the fatty acid profile of the vegetable oil used, but posses a solid …

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

CD Doan, I Tavernier, PK Okuro… - Innovative Food Science & …, 2018 - Elsevier
In recent years, wax-based oleogelation has appeared as a new and effective strategy to
structure liquid oil into soft, solid-like systems, which can be exploited as alternatives for …

Formation of oleogels based on edible lipid materials

LSK Dassanayake, DR Kodali, S Ueno - Current opinion in colloid & …, 2011 - Elsevier
Oleogels may be defined as lipophilic liquid and solid mixtures, in which solid lipid materials
(oleogelators) with lower concentrations (< 10wt.%) can entrap bulk liquid oil by ways of the …

Physical properties of rice bran wax in bulk and organogels

LSK Dassanayake, DR Kodali, S Ueno… - Journal of the American Oil …, 2009 - Springer
Differential scanning calorimetry (DSC), optical microscopy, and X-ray diffraction (XRD)
were used to examine the thermal behavior, crystal structure, and crystal morphology of rice …

Recent developments of oleogel utilizations in bakery products

I Demirkesen, B Mert - Critical reviews in food science and nutrition, 2020 - Taylor & Francis
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 …