Evaluation of the Structure, Functional Applications, and Future Perspectıves of Oleogels in the Food Industry
DOI:
https://doi.org/10.24925/turjaf.v14i3.910-920.8370Keywords:
Oleogel , Food industry applications , Trans fat replacement , Rice bran wax , Candelilla waxAbstract
Oleogels are solidified fat systems with innovative and functional properties that can be used as a substitute for trans and saturated fats in the food industry. They are produced by combining oleogelators such as beeswax, rice bran wax, candelilla wax and ethyl cellulose with vegetable oils and are used in a wide range of industrial applications such as margarine, confectionery, pastry products, dairy and meat products due to their ability to successfully mimic the physical and sensory properties of traditional fats. The research aimed to evaluate the usage areas and advantages of oleogels in the food industry within the framework of the literature. The results show that oleogels are effective as a substitute for saturated and trans fats in bakery products (cookies, cakes, muffins), margarine and spreads. In particular, oleogels based on rice bran wax, candelilla wax and monoacylglycerols provide similar or superior results to conventional fats in terms of texture, sensory acceptance and stability of products. In addition, the use of oleogels reduces fat migration, extends shelf life and improves oxidative stability in pastry and dairy products. In meat products, the use of oleogel improves the lipid profile, while maintaining the textural and sensory quality of the products and increasing consumer acceptance. In conclusion, oleogel technology has a significant potential for reducing trans and saturated fats, transporting bioactive substances, increasing product stability and producing functional foods. However, in order to determine the ideal oleogel formulations for different product groups and to overcome the technological difficulties that may be encountered in large-scale production, it is thought that future research should focus on the determination of suitable oleogelator types for different products, sensory acceptability and long-term stability.
References
Adili, L., Roufegarinejad, L., Tabibiazar, M., Hamishehkar, H., & Alizadeh, A. (2020). Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger. LWT - Food Science and Technology, 126, 109277. https://doi.org/10.1016/j.lwt.2020.109277
Adrah, K., Adegoke, S. C., Nowlin, K., & Tahergorabi, R. (2022). Study of oleogel as a frying medium for deep-fried chicken. Journal of Food Measurement and Characterization, 16, 1114–1123. https://doi.org/10.1007/s11694-021-01237-6
Airoldi, R., & Ract, J. N. R. (2022). Potential use of carnauba wax oleogel to replace saturated fat in ice cream. Journal of the American Oil Chemists’ Society, 99(10), 1085–1099. https://doi.org/10.1002/aocs.12685
Alizadeh, L., Abdolmaleki, K., Nayebzadeh, K., & Bahmaei, M. (2019). Characterization of sodium caseinate/hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition. International Journal of Biological Macromolecules, 128, 796–803. https://doi.org/10.1016/j.ijbiomac.2019.01.146
Alvarez-Ramirez, J., Vernon-Carter, E. J., Carrera-Tarela, Y., Garcia, A., & Roldan-Cruz, C. (2020). Effects of candelilla wax/canola oil oleogel on rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread. LWT - Food Science and Technology, 130, 109701. https://doi.org/10.1016/j.lwt.2020.109701
Bascuas, S., Espert, M., Llorca, E., Quiles, A., Salvador, A., & Hernando, I. (2021). Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. LWT- Food Science and Technology, 135, 110228. https://doi.org/10.1016/j.lwt.2020.110228
Bemer, H. L., Limbaugh, M., Cramer, E. D., Harper, W. J., & Maleky, F. (2016). Vegetable organogels incorporation in cream cheese products. Food Research International, 85, 67–75. https://doi.org/10.1016/j.foodres.2016.04.004
Berry, S. E., Bruce, J. H., Steenson, S., Stanner, S., Buttriss, J. L., Spiro, A., Gibson, P. S., Bowler, I., Dionisi, F., Farrell, L., et al. (2019). Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods. Nutrition Bulletin, 44, 363–380. https://doi.org/10.1111/nbu.12421
Bitencourt, R. G., Filho, W. A. R., Paula, J. T., Garmus, T. T., & Cabral, F. A. (2016). Solubility of γ-oryzanol in supercritical carbon dioxide and extraction from rice bran. The Journal of Supercritical Fluids, 107, 196–200. https://doi.org/10.1016/j.supflu.2015.09.009
Bot, A., Gilbert, E. P., Bouwman, W. G., Sawalha, H., den Adel, R., Garamus, V. M., Venema, P., van der Linden, E., & Flöter, E. (2012). Elucidation of density profile of self-assembled sitosterol + oryzanol tubules with small-angle neutron scattering. Faraday Discussions, 158, 223–238. https://doi.org/10.1039/c2fd20020a
Botega, D. C. Z., Marangoni, A. G., Smith, A. K., & Goff, H. D. (2013). The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. Journal of Food Science, 78(9), C1334–C1339. https://doi.org/10.1111/1750-3841.12218
Brykczynski, H., Hetzer, B., & Floter, E. (2022). An attempt to relate oleogel properties to wax ester chemical structures. Gels, 8, 579. https://doi.org/10.3390/gels8090579
Buitimea-Cantua, G. V., Serna-Saldivar, S. O., Perez-Carrillo, E., Silva, T. J., Barrera-Arellano, D., & Buitimea-Cantua, N. E. (2021). Effect of quality of carnauba wax (Copernica cerifera) on microstructure, textural, and rheological properties of soybean oil-based organogels. LWT- Food Science and Technology, 136, 110267. https://doi.org/10.1016/j.lwt.2020.110267
Chai, X., Zhang, Y., Shi, Y., & Liu, Y. (2022). Crystallization and structural properties of oleogel-based margarine. Molecules, 27, 8952. https://doi.org/10.3390/molecules27248952
Chen, H. Y., Zhou, P. W., Song, C. F., Jin, G. Y., & Wei, L. J. (2022). An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners. Journal of Food Engineering, 330, 111064. https://doi.org/10.1016/j.jfoodeng.2022.111064
Chen, S., Tang, L., Hao, G., Weng, W., Osako, K., & Tanaka, M. (2016). Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins. Food Hydrocolloids, 52, 573–580. https://doi.org/10.1016/j.foodhyd.2015.07.026
Contreras-Ramirez, J. I., Acosta-Gurrola, E., Rosas-Flores, W., Gallegos-Infante, J. A., & Toro-Vazquez, J. F. (2023). Microstructuring process in oleogels formulated with vegetable oils and monoglycerides: A comparison of non-isothermal nucleation kinetics by spectrophotometric and DSC analysis. Journal of the American Oil Chemists’ Society. Advance online publication. https://doi.org/10.1002/aocs.12685
Contreras-Ramirez, J. I., Patel, A. R., Gallegos-Infante, J. A., Toro-Vazquez, J. F., Perez-Martinez, J. D., Rosas-Flores, W., & Gonzalez-Laredo, R. F. (2022). Organogel-based emulsified systems, food applications, microstructural and rheological features—A review. Biointerface Research in Applied Chemistry, 12, 1601–1627. https://doi.org/10.33263/BRIAC122.16011627
Da Silva, T. L. T., Arellano, D. B., & Martini, S. (2019). Effect of water addition on physical properties of emulsion gels. Food Biophysics, 14, 30–40. https://doi.org/10.1007/s11483-018-9558-0
Davidovich-Pinhas, M., Barbut, S., & Marangoni, A. G. (2015). The role of surfactants on ethylcellulose oleogel structure and mechanical properties. Carbohydrate Polymers, 127, 355–362. https://doi.org/10.1016/j.carbpol.2015.03.054
Davidovich-Pinhas, M., Barbut, S., & Marangoni, A. G. (2016). Development, characterization, and utilization of food-grade polymer oleogels. Annual Review of Food Science and Technology, 7, 65–91. https://doi.org/10.1146/annurev-food-041715-033225
De Freitas, C. A. S., de Sousa, P. H. M., Soares, D. J., da Silva, J. Y. G., Benjamin, S. R., & Guedes, M. I. F. (2019). Carnauba wax uses in food—A review. Food Chemistry, 291, 38–48. https://doi.org/10.1016/j.foodchem.2019.04.013
De Vries, A., Gomez, Y. L., van der Linden, E., & Scholten, E. (2017). The effect of oil type on network formation by protein aggregates into oleogels. RSC Advances, 7(19), 11803–11812. https://doi.org/10.1039/C6RA27821H
Doan, C. D., To, C. M., De Vrieze, M., Lynen, F., Danthine, S., Brown, A., Dewettinck, K., & Patel, A. R. (2017). Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring. Food Chemistry, 214, 717–725. https://doi.org/10.1016/j.foodchem.2016.07.106
Dong, L., Lv, M., Gao, X., Zhang, L., Rogers, M., Cao, Y., & Lan, Y. (2020). In vitro gastrointestinal digestibility of phytosterol oleogels: Influence of self-assembled microstructures on emulsification efficiency and lipase activity. Food & Function, 11, 9503–9513. https://doi.org/10.1039/D0FO01871A
Du, L. Y., Jiang, Q. B., Li, S. Y., Zhou, Q., Tan, Y. Q., & Meng, Z. (2021). Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides. Food Hydrocolloids, 112, 106245. https://doi.org/10.1016/j.foodhyd.2020.106245
DSÖ (Dünya Sağlık Örgütü) (2018). WHO plan to eliminate industrially-produced trans-fatty acids from global food supply. Retrieved January 15, 2024, from https://www.who.int/news/item/14-05-2018-who-plan-to-eliminate-industrially-produced-trans-fatty-acids-from-globalfood-supply
Ferdaus, M. J., Blount, R. J. S., & da Silva, R. C. (2022). Assessment of natural waxes as stabilizers in peanut butter. Foods, 11, 3127. https://doi.org/10.3390/foods11193127
Gab-Allah, R. (2018). Manufacture of pickled and un-pickled high fat soft cheese using olive and sunflower oleogels. Sciences, 8, 223–230. https://doi.org/10.11648/j.sjfs.20180606.18
Giacomozzi, A. S., Carrín, M. E., & Palla, C. A. (2022). Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile. Journal of the American Oil Chemists’ Society, 99, 1–7. https://doi.org/10.1002/aocs.12541
Gómez-Estaca, J., Pintado, T., Jiménez-Colmenero, F., & Cofrades, S. (2019). Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers. Food and Bioprocess Technology, 12, 1068–1081. https://doi.org/10.1007/s11947-019-02284-2
Gravelle, A. J., Davidovich-Pinhas, M., Zetzl, A. K., Barbut, S., & Marangoni, A. G. (2016). Influence of solvent quality on the mechanical strength of ethylcellulose oleogels. Carbohydrate Polymers, 135, 169–179. https://doi.org/10.1016/j.carbpol.2015.08.050
Hammond, E. G., Johnson, L. A., & Murphy, P. A. (2016). Soybean | grading and marketing. In Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.03360-4
Holey, S. A., Sekhar, K. P. C., Mishra, S. S., Kanjilal, S. K., & Nayak, R. R. (2021). Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels. Journal of the American Oil Chemists’ Society, 98, 1189–1203. https://doi.org/10.1002/aocs.12497
Huang, H., Hallinan, R., & Maleky, F. (2018). Comparison of different oleogels in processed cheese products formulation. International Journal of Food Science & Technology, 53, 2525–2534. https://doi.org/10.1111/ijfs.13887
Hwang, H. S., Singh, M., Lee, S. (2016). Properties of cookies made with natural wax-vegetable oil organogels. Journal of Food Science, 81(4), C1045–C1054. https://doi.org/10.1111/1750-3841.13242
Hwang, H. S., Singh, M., Winkler-Moser, J. K., Bakota, E. L., & Liu, S. X. (2014). Preparation of margarines from organogels of sunflower wax and vegetable oils. Journal of Food Science, 79(10), C1926–C1932. https://doi.org/10.1111/1750-3841.12645
Hwang, H.-S., Singh, M., Bakota, E. L., Winkler-Moser, J. K., Kim, S., & Liu, S. X. (2013). Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists’ Society, 90, 1705–1712. https://doi.org/10.1007/s11746-013-2315-z
Jang, A., Bae, W., Hwang, H. S., Lee, H. G., & Lee, S. (2015). Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chemistry, 187, 525–539. https://doi.org/10.1016/j.foodchem.2015.04.089
Jeong, S., Lee, S., & Oh, I. (2021). Development of antioxidant-fortified oleogel and its application as a solid fat replacer to muffin. Foods, 10, 3059. https://doi.org/10.3390/foods10123059
Jiang, Q., Yu, Z., & Meng, Z. (2022). Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications. International Journal of Biological Macromolecules, 209, 180–187. https://doi.org/10.1016/j.ijbiomac.2022.04.092
Jing, X., Chen, Z., Tang, Z., Tao, Y., Huang, Q., Wu, Y., Zhang, H., Li, X., Liang, J., & Liu, Z. (2022). Preparation of camellia oil oleogel and its application in an ice cream system. LWT- Food Science and Technology, 169, 113985. https://doi.org/10.1016/j.lwt.2022.113985
Kim, J. Y., Lim, J., Lee, J., Hwang, H., & Lee, S. (2017). Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization. Journal of Food Science, 82(2), 445–452. https://doi.org/10.1111/1750-3841.13628
Kim, M., Hwang, H. S., Jeong, S., & Lee, S. (2022). Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat. LWT- Food Science and Technology, 155, 112972. https://doi.org/10.1016/j.lwt.2021.112972
Lim, J., Jeong, S., Oh, I. K., & Lee, S. (2017). Evaluation of soybean oil–carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles. LWT – Food Science and Technology, 84, 788–794. https://doi.org/10.1016/j.lwt.2017.06.054
Limpimwong, W., Kumrungsee, T., Kato, N., Yanaka, N., & Thongngam, M. (2017). Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet. Journal of Functional Foods, 39, 250–256. https://doi.org/10.1016/j.jff.2017.10.040
Mahmud, N., Islam, J., Oyom, W., Adrah, K., Adegoke, S. C., & Tahergorabi, R. (2023). A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon, 9(11). https://doi.org/10.1016/j.heliyon.2023.e21500
Mandu, C. C., Barrera-Arellano, D., Santana, M. H. A., & Fernandes, G. D. (2020). Waxes used as structuring agents for food organogels: A review. Grasas y Aceites, 71, e918.
Martin-Alfonso, J., & Franco, J. M. (2015). Formulation and characterization of oleogels based on high-oleic sunflower oil and ethylene vinyl acetate copolymer/polypropylene blends. Polymer Engineering & Science, 55, 1429–1440. https://doi.org/10.1002/pen.24025
Martini, S., & An, M.-C. (2000). Determination of wax concentration in sunflower seed oil. Journal of the American Oil Chemists’ Society, 77, 1087–1093. https://doi.org/10.1007/s11746-000-0178-9
Matheson, A., Dalkas, G., Clegg, P. S., & Euston, S. R. (2018). Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food. Nutrition Bulletin, 43, 189–194. https://doi.org/10.1111/nbu.12325
Mattice, K. D., & Marangoni, A. G. (2017). New insights into wax crystal networks in oleogels. In A. R. Patel (Ed.), Edible oil structuring: Concepts, methods and applications (pp. xx–xx). Cambridge, UK: Royal Society of Chemistry.
Menaa, F., Menaa, A., Tréton, J., & Menaa, B. (2013). Technological approaches to minimize industrial trans fatty acids in foods. Journal of Food Science, 78, R377–R386. https://doi.org/10.1111/1750-3841.12163
Mert, B., & Demirkesen, I. (2016). Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT – Food Science and Technology, 68, 477–484. https://doi.org/10.1016/j.lwt.2015.12.004
Mert, B., & Demirkesen, I. (2016). Reducing saturated fat with oleogel/shortening blends in a baked product. Food Chemistry, 199, 809–816. https://doi.org/10.1016/j.foodchem.2015.12.068
Mikhailov, O. V. (2017). Molecular structure design and soft template synthesis of aza-, oxaaza- and thiaazamacrocyclic metal chelates in the gelatin matrix. Arabian Journal of Chemistry, 10, 47–67. https://doi.org/10.1016/j.arabjc.2013.10.017
Mohd Hassim, N. A. (2022). Characteristics of sunflower wax, carnauba wax and beeswax in palm superolein blended oil. Journal of Oil Palm Research. (Advance online publication).
Moher, D., Liberati, A., Tetzlaff, J., & Altman, D. G. (2009). Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement. BMJ, 339, b2535. https://doi.org/10.1136/bmj.b2535
Moon, K., Choi, K. O., Jeong, S., Kim, Y. W., & Lee, S. (2021). Solid fat replacement with canola oil–carnauba wax oleogels for dairy-free imitation cheese low in saturated fat. Foods, 10, 1351. https://doi.org/10.3390/foods10061351
Noonim, P., Rajasekaran, B., & Venkatachalam, K. (2022). Effect of palm oil–carnauba wax oleogel processed with ultrasonication on the physicochemical properties of salted duck egg white–fortified instant noodles. Gels, 8, 487. https://doi.org/10.3390/gels8080487
Oh, I. K., & Lee, S. (2018). Utilization of foam-structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins. Food Hydrocolloids, 77, 796–802. https://doi.org/10.1016/j.foodhyd.2017.11.013
Oyom, W., Mahmud, N., Islam, J., Valizadeh, S., Awuku, R. B., Ibrahim, S. A., & Tahergorabi, R. (2024). Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings. Progress in Organic Coatings, 186, 107977. https://doi.org/10.1016/j.porgcoat.2024.107977
Panagiotopoulou, E., Moschakis, T., & Katsanidis, E. (2016). Sunflower oil organogels and organogel-in-water emulsions (Part II): Implementation in frankfurter sausages. LWT – Food Science and Technology, 73, 351–356. https://doi.org/10.1016/j.lwt.2016.06.032
Park, C., Bemer, H. L., & Maleky, F. (2018). Oxidative stability of rice bran wax oleogels and an oleogel cream cheese product. Journal of the American Oil Chemists’ Society, 95, 1267–1275. https://doi.org/10.1002/aocs.12143
Park, C., & Maleky, F. (2020). A critical review of the last 10 years of oleogels in food. Frontiers in Sustainable Food Systems, 4, 139. https://doi.org/10.3389/fsufs.2020.00139
Patel, A. R. (2015). Alternative routes to oil structuring. Springer. https://doi.org/10.1007/978-3-319-19138-6
Perța-Crișan, S., Ursachi, C. Ș., Chereji, B. D., Tolan, I., & Munteanu, F. D. (2023). Food-grade oleogels: Trends in analysis, characterization, and applicability. Gels, 9(5), 386. https://doi.org/10.3390/gels9050386
Piekarska, K., Sikora, M., Owczarek, M., Jóźwik-Pruska, J., & Wiśniewska-Wrona, M. (2023). Chitin and chitosan as polymers of the future—Obtaining, modification, life cycle assessment and main directions of application. Polymers, 15, 793. https://doi.org/10.3390/polym15040793
Pintado, T., & Cofrades, S. (2020). Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer. Foods, 9, 830. https://doi.org/10.3390/foods9060830
Pușcaș, A., & Mureșan, V. (2022). The feasibility of shellac wax emulsion oleogels as low-fat spreads analyzed by means of multidimensional statistical analysis. Gels, 8, 749. https://doi.org/10.3390/gels8120749
Qiu, H., Qu, K., Eun, J. B., & Zhang, H. (2023). Analysis of thermal oxidation of different multi-element oleogels based on carnauba wax, β-sitosterol/lecithin, and ethyl cellulose by classical oxidation determination combined with an electronic nose. Food Chemistry, 405, 134970. https://doi.org/10.1016/j.foodchem.2022.134970
Rather, J. A., Akhter, N., Ashraf, Q. S., Mir, S. A., Makroo, H. A., Majid, D., Barba, F. J., Khaneghah, A. M., & Dar, B. N. (2022). A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packaging and Shelf Life, 34, 100945. https://doi.org/10.1016/j.fpsl.2022.100945
Roche, H. M. (2005). Fatty acids and the metabolic syndrome. Proceedings of the Nutrition Society, 64(1), 23–29. https://doi.org/10.1079/PNS2004403
Sivakanthan, S., Fawzia, S., Madhujith, T., & Karim, A. (2022). Synergistic effects of oleogelators in tailoring the properties of oleogels: A review. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3507–3539. https://doi.org/10.1111/1541-4337.12971
Silva, R. C. D., Ferdaus, M. J., Foguel, A., & da Silva, T. L. T. (2023). Oleogels as a fat substitute in food: A current review. Gels, 9(3), 180. https://doi.org/10.3390/gels9030180
Tan, S., Peh, E. W.-Y., Marangoni, A. G., & Henry, C. J. (2017). Effects of liquid oil vs. oleogel co-ingested with a carbohydrate-rich meal on human blood triglycerides, glucose, insulin and appetite. Food & Function, 8, 241–249. https://doi.org/10.1039/C6FO01486K
Tsung, K. L., Ilavsky, J., & Padua, G. W. (2020). Formation and characterization of zein-based oleogels. Journal of Agricultural and Food Chemistry, 68, 13276–13281. https://doi.org/10.1021/acs.jafc.0c05044
Valoppi, F., Calligaris, S., Barba, L., Segatin, N., Poklar Ulrih, N., & Nicoli, M. C. (2017). Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel. European Journal of Lipid Science and Technology, 119, 1500549. https://doi.org/10.1002/ejlt.201500549
Wang, X., Wang, S., Nan, Y., & Liu, G. (2021). Production of margarines rich in unsaturated fatty acids using oxidative-stable vitamin C-loaded oleogel. Journal of Oleo Science, 70, 1059–1068. https://doi.org/10.5650/jos.ess20216
Wang, Z., Chandrapala, J., Truong, T., & Farahnaky, A. (2022). Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties—A review. Critical Reviews in Food Science and Nutrition. Advance online publication. https://doi.org/10.1080/10408398.2022.2129026
Wettlaufer, T., & Flöter, E. (2022). Wax-based oleogels and their application in sponge cakes. Food & Function, 13, 9419–9433. https://doi.org/10.1039/D2FO01264A
Winkler-Moser, J. K., Anderson, J., Felker, F. C., & Hwang, H. S. (2019). Physical properties of beeswax, sunflower wax, and candelilla wax mixtures and oleogels. Journal of the American Oil Chemists’ Society, 96, 1125–1142. https://doi.org/10.1002/aocs.12243Wright, A. J., & Marangoni, A. G. (2006). Formation, structure, and rheological properties of ricinelaidic acid–vegetable oil organogels. Journal of the American Oil Chemists’ Society, 83, 497–503. https://doi.org/10.1007/s11746-006-1232-9
Yang, R., Xue, L., Zhang, L., Wang, X., Qi, X., Jiang, J., Yu, L., Wang, X., Zhang, W., Zhang, Q., et al. (2019). Phytosterol contents of edible oils and their contributions to estimated phytosterol intake in the Chinese diet. Foods, 8, 334. https://doi.org/10.3390/foods8080334
Yılmaz, E., & Ögütcü, M. (2015). Oleogels as spreadable fat and butter alternatives: Sensory description and consumer perception. RSC Advances, 5, 50259–50267. https://doi.org/10.1039/C5RA02538K
Yılmaz, E., Keskin Uslu, E., & Öz, C. (2021). Oleogels of some plant waxes: Characterization and comparison with sunflower wax oleogel. Journal of the American Oil Chemists’ Society, 98, 643–655. https://doi.org/10.1002/aocs.12462
Zhang, R. F., Zhang, T., Hu, M. Y., Xue, Y., & Xue, C. H. (2021). Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska pollock. LWT – Food Science and Technology, 137, 110423. https://doi.org/10.1016/j.lwt.2020.110423
Zhao, M., Lan, Y., Cui, L., Monono, E., Rao, J., & Chen, B. (2020). Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oil. Food Chemistry, 309, 125704. https://doi.org/10.1016/j.foodchem.2019.125704
Żarnowski, A., Jankowski, M., & Gujski, M. (2022). Public awareness of diet-related diseases and dietary risk factors: A 2022 nationwide cross-sectional survey among adults in Poland. Nutrients, 14(16), 3285. https://doi.org/10.3390/nu14163285
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
