Background Considering the global rise of obesity and food-linked cardiovascular diseases,
food industries are often challenged to produce low fat or fat-free products. Incorporation of …

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 …

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 …

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 …

In order to improve the nutritional and quality characteristics of food, solid fats are widely
used in food formulations. With the continuous improvement of consumers' awareness of …

The effect of beeswax (BW) concentration (5, 7.5, 10%) and cooling temperature (4, 25° C)
on the properties of sesame oil oleogel was evaluated and compared with the extracted fats …

Oils and fats are widely used in the food formulations in order to improve nutritional and
some quality characteristics of food products. Solid fats produced from oils by …

Fats and oils in food give them flavor and texture while promoting satiety. Despite the
recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at …

Trans and saturated fat replacers/substitutes have been a tremendously active area of
research for the food industry. Unlike polymers used for hydrogels, oleogels utilize small …

Transdermal drug delivery systems are a constant source of interest because of the benefits
that they afford in overcoming many drawbacks associated with other modes of drug delivery …