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 …

The growing awareness of the adverse health effects of trans‐fats and saturated fats are
driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil …

With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-
sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels …

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 …

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 …

This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan)
and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate …

In this study, the effect of lecithin (LEC) on the crystallization and gelation of fruit wax (FW)
with sunflower oil was researched. A synergistic effect on the gel strength was observed at …

The objective of this study was to characterize a novel soy lecithin (SL) based oleogel (LOG)
and oleogel emulsion (LOGE) prepared with different proportions of stearic acid (SA) …

As promising cocoa butter (CB) alternatives, oleogels have the potential to prevent fat
blooms of chocolate. We aimed to explore possible reasons for the bloom resistance of …