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Keywords = edible organogel

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23 pages, 27326 KiB  
Review
Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review
by Andreea Pușcaș, Vlad Mureșan and Sevastița Muste
Polymers 2021, 13(12), 1934; https://doi.org/10.3390/polym13121934 - 10 Jun 2021
Cited by 42 | Viewed by 6567
Abstract
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and [...] Read more.
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge. Full article
(This article belongs to the Special Issue Progress on Polymer-Based Oleogels and Organogels)
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27 pages, 568 KiB  
Review
Oleogels in Food: A Review of Current and Potential Applications
by Andreea Pușcaș, Vlad Mureșan, Carmen Socaciu and Sevastița Muste
Foods 2020, 9(1), 70; https://doi.org/10.3390/foods9010070 - 8 Jan 2020
Cited by 214 | Viewed by 24210
Abstract
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 environmental and health considerations regarding the increased use of palm fat in food and biodiesel production [...] Read more.
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 environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations. Full article
(This article belongs to the Special Issue Advanced Research on Lipid Components in Food)
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