Food-grade oleogels: Trends in analysis, characterization, and applicability
Currently, a large number of scientific articles can be found in the research literature in the
field focusing on the use of oleogels for food formulation to improve their nutritional …
field focusing on the use of oleogels for food formulation to improve their nutritional …
A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
Purpose This review aims to examine the potential of oleogels as a frying medium to
decrease oil absorption during deep-frying and enhance the nutritional and energy content …
decrease oil absorption during deep-frying and enhance the nutritional and energy content …
Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
Deep-fat fried foods are a popular choice in the United States, known for their delicious taste
and affordability. However, they often absorb excessive amounts of oil during frying, leading …
and affordability. However, they often absorb excessive amounts of oil during frying, leading …
Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads
L Roufegarinejad, A Habibzadeh Khiabani… - Journal of Food Science …, 2024 - Springer
The aim of this study was to replace cocoa butter substitute (CBS) with structured sunflower
oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2 …
oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2 …
Effect of palm oil–carnauba wax oleogel that processed with ultrasonication on the physicochemical properties of salted duck egg white fortified instant noodles
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax
(CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using …
(CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using …
Utilization of sunflower oil-based oleogel forDeep-fried coated chicken products
This study aimed to examine the effect of using oleogel as a frying medium on the quality of
coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5 …
coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5 …
Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying
Abstractc Soybean oil was structured with carnauba wax to develop oleogels which were
evaluated to fry potato chips as an alternative to deep fat frying with soybean oil. The frying …
evaluated to fry potato chips as an alternative to deep fat frying with soybean oil. The frying …
A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum
X Wang, H Li, Y Liu, S Ding, L Jiang, R Wang - International Journal of …, 2024 - Elsevier
Solid fats contribute to a delicate and pleasant flavor for food, but its excessive intake
increases the risk of cardiovascular disease. Bigel is considered a promising solid fat …
increases the risk of cardiovascular disease. Bigel is considered a promising solid fat …
Total utilization-upcycling of mushroom protein by-product: Characterization and assessment as an alternative batter ingredient for fried shrimp
Mushroom by-products are economical and eco-friendly raw materials with bioactive and
functional characteristics that allow for potential uses as food ingredients. However …
functional characteristics that allow for potential uses as food ingredients. However …
[HTML][HTML] Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel
In this study, foam-structured hydroxypropyl methylcellulose was used to structure cod liver
oil into oleogel. Different concentrations of curcumin (0, 1.1, 2.2, 3.3, and 4.4 mg/100g of …
oil into oleogel. Different concentrations of curcumin (0, 1.1, 2.2, 3.3, and 4.4 mg/100g of …