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Background and objectives: Solid fats play an essential role in improving the hardness, viscosity, spreadability, plasticity, and taste of food products and, so they are one of the most important and critical compounds in the food industry. However, most solid fats contain saturated and trans fatty acids that can have adverse effects on human health. Oleogels are structured fats in which oils are trapped in three-dimensional structures. The production of such structures can reduce the content of solid fats in food products. Therefore, oleogels have been studied as novel structures for the partial replacement of solid fats and shortening. Hence, the aim of this study was to produce low fat muffins using oleogels using carnoba wax and grape seed oil as an oil substitute in muffin formulations. Materials and methods: The oil in the muffins formulation was replaced with various levels (0 and 100%) and compared with the control sample in terms of viscosity, moisture content, specific volume, color properties (L *, a and b), microbial properties and sensory properties were compared.. Results: The rheological properties of different dough samples showed that all samples had shear-thinning behavior and the rheological behavior was well described by the power law model. With increasing the percentage of oleogel application, the apparent viscosity of all samples and their consistency index decreased. Moisture content of muffin cake samples containing oleogel were higher than the control sample. With increasing the percentage of using oleogels to the level of 50%, the specific volume of cakes increased. However, further increase of oleogels from 50 to 100% significantly (p<0.05) led to a decrease in specific volume. Changes in color indices (L*, a, and b) showed that using oleogel up to 50% level had no significant effect (p>0.05) on L* index but significantly (p<0.05) increased the a and b indices. Increasing the storage time significantly (p<0.05) decreased the L* index and increased the a and b indices. Also, increasing the storage time led to an increase in the mold and yeast count in the muffin samples and by increasing the level of oleogel application, the number of molds and yeasts increased. Evaluation of sensory properties of muffin samples showed that samples containing oleogel from 10 to 50% in terms of sensory properties were not significantly different from the control sample (p<0.05) but by increasing the percentage of oleogel application from 50% and above, it led to a significant decrease in all sensory properties of muffin samples compared to the control sample and other treatments. Conclusion: Therefore, in general, a sample containing 50% oleogel based on carnoba wax and grape seed oil instead of oil can be selected as the superior sample. [ABSTRACT FROM AUTHOR]

Edible coatings provide an alternative way to reduce packaging requirements and extend the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and bigels were applied as coatings on fresh sardine fillets. The effectiveness of these coatings as delivery systems of rosemary extract (RE) was also evaluated. Three groups of sardine fillet treatments were prepared: (i) the control (C), which comprised sardine fillets without coating, (ii) sardine fillets with plain hydrogel (H), oleogel (O) or bigel (BG) coatings, and (iii) sardine fillets with RE incorporated into the H, O and BG coatings. The different treatments were evaluated for lipid oxidation (TBA test), total volatile basic nitrogen (TVB-N) and microbiological growth during cold storage at 4 °C. Results showed that hydrogel, oleogel and bigel coatings delayed oxidation. The incorporation of RE into coatings significantly retarded lipid oxidation but did not affect the proliferation of microorganisms during storage. When RE was incorporated in the oleogel phase of the bigel coating, it produced significantly lower TVB-N values compared to the control and BG treatments. The incorporation of RE into the oleogel phase of the bigel coating may be a promising method of maintaining the storage quality of the sardine fillets stored at refrigerated temperatures. [ABSTRACT FROM AUTHOR]

Featured Application: The research presents the development of innovative ice cream based on oleogels obtained from oil pressed from tomato seeds using ultrasound as a substitute for traditional pasteurization. Such a product can be put into industrial production. In this study, the possibility of using ultrasound technology as an alternative to traditional pasteurization and homogenization in ice cream production was presented. Three types of ice cream with different proportions of oleogel (5, 6, and 7%) prepared using tomato seed oil were studied. The fatty acid contents of the oil were analyzed. Using chemical analysis, dry matter, fat, protein, dietary fiber, ash, and pH of the ice cream samples were determined. The physical analysis included analysis of the ice cream samples using a differential scanning calorimeter (DSC) and determination of their first drop time, complete melting time, overrun, viscosity, hardness, and adhesiveness. The structure of the samples was evaluated using scanning electron microscopy. Fourier transform infrared spectroscopy spectra were measured using a dedicated QATR-S Single-Reflection ATR ACCESSORY with a diamond prism. With the increase in the proportion of oleogels, the fat and carbohydrate contents, the amount of freezable water, and the overrun of the samples were increased, whereas their viscosity and hardness were decreased. Oleogels were found to be a promising alternative to fat in ice cream rich in unsaturated fatty acids, and the ice cream samples prepared using ultrasound pasteurization showed lower overrun and viscosity and higher hardness. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wax‐based oleogels showed better performance as a substitute for shortening in cookies, but the relationship between the structure and physical properties of wax oleogels and cookies quality has not been elucidated, which limit its further application. In this regard, the effect of structure and physical properties of wax oleogels on the quality of cookies was investigated, and the characteristic indexes for evaluating the quality of novel cookies prepared with wax oleogels were determined. RESULTS: The results showed that oleogels with 5–9% proportion of rice bran wax (RBX) and candelilla wax (CDW) produced soft cookies with porous structure, desired spread and color. Compared with shortening, wax oleogels with lower solid fat content (SFC, 4.5–11%, 25 °C) and higher β′ crystals (2795.7–11 671.3) produced cookies with similar hardness to that of shortening. Besides, the hardness of wax oleogel‐based cookies depends more on the amount of crystals than crystal size. In the results, SFC, β′ crystals, viscosity and elastic modulus (G′) were determined to be the characteristic evaluation indexes for the quality of cookies prepared with wax oleogels. Cookies with wax oleogels with higher SFC, β′ crystal, viscosity and G′ are softer. CONCLUSION: The quality of novel cookies prepared with wax oleogels can be controlled by the SFC and β′ crystal of wax oleogels. © 2022 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management. The cross-linked and tangly three-dimensional structure of pectin gel renders it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable microstructure and texture properties. This review aims at explaining all the applications of pectin hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions, state, and rheology. The final sections of this article emphasize the recent research trends in this discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and oleogels from pectin. [ABSTRACT FROM AUTHOR]

In this contribution, the effect of cooling rates on a wide compositional range of waxes as oleogel structurants was systematically investigated. The different waxes exhibited varying levels of wax esters (WE), fatty acids (FA), fatty alcohols (FaOH) and hydrocarbons (HC) and were systematically altered by combinations of sunflower wax (SFW), bees wax (BW) and their hydrolyzed variants (SFWh, BWh). By applying slow, medium and high cooling rates, the resulting gel properties were investigated in terms of firmness, calorimetry and microstructure. It was found that the calorimetrical signal is mainly affected by the waxes' composition. However, due to enlarged dynamic induction times upon crystallization, a shift in dissolution temperature could be observed in heating scans. In our latest work we were able to formulate the degree of homogeneity (DoH), with which it was possible to predict the undercooling in SFW mixtures. The introduction of a novel method emerged for firmness measurements of oleogels treated with the different rates. Thus, it was possible to detect with high sensitivity for all waxes for applied cooling rates, caused by modification of microstructure. Combination of different methods further elucidated that higher rates need to be applied to further scale firmness of oleogels in industrial processes. [ABSTRACT FROM AUTHOR]

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey proteins were used as recipe ingredients to extend the product's shelf life by delaying staling phenomena and mold growth. In the experimental design, oleogel, emulsifier, and whey protein variables were set as the ingredients that change in specific ranges, while hardness, porosity, water activity, and moistness were used to characterize the obtained formulations. The experimental data of each response were fitted through polynomial regression models with the aim of identifying the best plum cake formulation. The results revealed that the best mixture was the formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein. We stored the optimized plum cake for 3 months at room temperature and then checked for any hardness and moistness changes or mold spoilage. [ABSTRACT FROM AUTHOR]

Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing on technological and nutritional properties of the reformulated products. The most commonly used fat source for replacement purposes were vegetable oils with high monounsaturated fatty acid content, such as olive oil and canola oil (44% of the revised papers used them), whereas high polyunsaturated fatty acid content oils were used in 34% of papers. Oleogelation was the most frequent used method of oil structuring, using waxes and fibers as stabilizers. Reductions of total fat between 19% and 46% and saturated fatty acid between 33% and 87% were achieved, enough to reach the minimum legal limit to state nutrition claims, under the EU legislation, on several products. Sensory evaluation results showed that partially replaced products (<75% replacement) were more appreciated by panelists than fully replaced ones. This review highlights the wide range of alternatives within gel-like fat replacers, that have potential to be applied in different bakery products and the challenge to produce nutritionally enhanced foods and technologically and sensory acceptable. [ABSTRACT FROM AUTHOR]

A rising health concern with saturated fatty acids allowed researchers to look into the science of replacing these fats with unsaturated fatty acids. Oleogelation is a technique to structure edible oil using gelators. The present study looked for the effect of solid emulsifiers; namely, sorbitan monostearate (SP) and stearyl alcohol (SA), on the physicochemical parameters of oleogels. All the oleogels were formulated using 5% sunflower wax (SW) in sunflower oil (SO). The formulated oleogels displayed irregular-shaped wax crystals on their surface. The bright-field and polarized microscopy showed the fiber/needle network of wax crystals. Formulations consisting of 10 mg (0.05% w/w) of both the emulsifiers (SA10 and SP10) in 20 g of oleogels displayed the appearance of a dense wax crystal network. The SP and SA underwent co-crystallization with wax molecules, which enhanced crystal growth and increased the density and size of the wax crystals. The XRD and FTIR studies suggested the presence of a similar β' polymorph to that of the triacylglycerols' arrangement. The incorporation of SA and SP in wax crystal packing might have resulted in a lower crystallization rate in SA10 and SP10. Evaluation of the thermal properties of oleogels through DSC showed better gel recurrence of high melting enthalpy. These formulations also displayed a sustained release of curcumin. Despite the variations in several properties (e.g., microstructures, crystallite size, thermal properties, and nutrient release), the emulsifiers did not affect the mechanical properties of the oleogel. The meager amounts of both the emulsifiers were able to modulate the nutrient release from the oleogels without affecting their mechanical properties in comparison to the control sample. [ABSTRACT FROM AUTHOR]

We formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean, linseed, and sunflower oils on the rheological, chemical, thermal, and tribological properties of the semi-solid lubricants. We prepared the oleogels via the highly intensive mixing of vegetable oils with clay at a concentration of 30 wt.%. The oleogels exhibited shear-thinning, thixotropy, structural recovery, and gel-like behavior commonly related to that of a three-dimensional network. The results were corroborated via XRD measurements showing the presence of intercalated nanoclay structures well-dispersed in the vegetable oil. Empirical correlations between the content of saturated (SFAs), unsaturated (UFAs), mono-unsaturated (MUFAs) and poly-unsaturated (PUFAs) fatty acids and the plateau modulus of the aerogels were found. From these experimental results, we can conclude that the fatty acid profile of the vegetable oils exerts an important influence on the rheological and tribological properties of resulting clay and vegetable oil oleogels. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of camellia saponin (CS) on the structural characteristics, texture properties, rheological properties, and thermal stability of camellia oil body-based oleogel (COBO). In addition, the formation mechanism of COBO was further studied in terms of the microstructure and texture of freeze-dried products, the mobility of hydrogen protons, and the conformation and structure changes of oleosin. The texture and rheological properties of the oleogels were found to be gradually improved with the incorporation of CS. This was attributed to the CS-induced enhancement of oil body interfacial film. CS was likely to bind to oleosin via hydrogen bonding and hydrophobic interactions, thereby forming a thick CS-oleosin complex interface, which was revealed by the oleosin fluorescence quenching and an increase in the ordered structure (α-helix). The composite interface could resist the crystallization damage and air disturbance caused by solidification and sublimation of water during freeze-drying, resulting in a denser and more uniform three-dimensional gel structure to trap the liquid oil, which could be explained by the decreased mobility of hydrogen protons in oleogel. The work offers a new proposal and theoretical basis for the development of saponin-enhanced oleogels using non-thermal processing. [ABSTRACT FROM AUTHOR]

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 ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers. [ABSTRACT FROM AUTHOR]

Reducing salt content in processed foods while maintaining flavor is crucial for human health. This study investigates the sensory interaction between the pungency of black pepper oleoresin and saltiness within an oleogel matrix by incorporating NaCl nanocrystals into a black pepper oleoresin formulated with glyceryl monostearate and soy lecithin (G-L-P). Psychophysical results revealed that the salt content in the G-L-P and G-L systems (G-L-P without black pepper oleoresin) was reduced by up to 66.77 % and 37.08 % compared to the G system (G-L without soy lecithin), respectively. During oral processing, the G-L and G-L-P systems formed oil-in-water emulsions with smaller and more numerous oil droplets. Within 5 s, the Na + concentration was lowest in the G system (2.2 g/L), while the G-L and G-L-P systems showed higher concentrations (3.1 g/L and 3.0 g/L, respectively). This research provides a theoretical basis for the food industry to develop low-salt products without compromising flavor., Competing Interests: Declaration of competing interest The authors have confirmed that there are no conflicts of interest associated with this publication., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% w/w on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry.

Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax–tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil–water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel.

Emulsions are thermodynamically unstable systems and it is difficult to produce biphasic formulations with large amounts of oil. The aim of our study was to prepare biphasic formulations containing 1% ciclopirox olamine and to determine the influence of the method of oil incorporation (without and with emulsifier and gelifier) on the physical (pH, particle size, rheological properties), mechanical, and biopharmaceutical properties of the formulations. It was found that the use of a poloxamer 407 gel as the hydrophase could result in a stable formulation when an oil with (EPG) or without an emulsifier (APG) or oleogel (OPG) was used as the oily phase. The results of the studies showed that the addition of an emulsifier (polysorbate 80) led to a decrease in the sol-gel temperature, a slower release of ciclopirox olamine, and a higher stability in the freeze–thaw test. However, regardless of the way the oil is incorporated, the particles are distributed in the same range and the antifungal activity against T. rubrum is the same. It is possible to create a biphasic formulation with a large amount of oil and poloxamer gel, but for greater stability, it is recommended to include an emulsifier in the composition. [ABSTRACT FROM AUTHOR]

Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods. [ABSTRACT FROM AUTHOR]

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 dietary recommendations related to these two types of fats set forth as a consequence of evidence showing their deleterious health impact have triggered the attempts to find alternate tailor‐made lipids for these solid fats. Oleogels is considered as a novel alternative, which has reduced saturated fat and no trans fat content. In addition to mimicking the distinctive characteristics of solid fats, oleogels can be developed to contain a high amount of polyunsaturated fatty acids and used to deliver bioactives. Although there has been a dramatic rise in the interest in developing oleogels for food applications over the past decade, none of them has been commercially used in foods so far due to the deficiency in their crystal network structure, particularly in monocomponent gels. Very recently, there is a surge in the interest in using of combination of gelators due to the synergistic effects that aid in overcoming the drawbacks in monocomponent gels. However, currently, there is no comprehensive insight into synergism among oleogelators reported in recent studies. Therefore, a comprehensive intuition into the findings reported on synergism is crucial to fill this gap. The objective of this review is to give a comprehensive insight into synergism among gelators based on recent literature. This paper also identifies the future research propositions towards developing oleogels capable of exactly mimicking the properties of conventional solid fats to bridge the gap between laboratory research and the food industry. [ABSTRACT FROM AUTHOR]

Edible double network oleogels were prepared by hydroxypropyl methylcellulose (HPMC) and glyceryl monostearate (GMS) by the cryogel-templated method. Hot GMS soybean oil solutions were absorbed by HPMC cryogels, which were further homogenized and cooled to form oleogels containing both the HPMC network and GMS network. The crystal network constructed by GMS crystal clusters significantly enhanced the mechanical and rheological attributes of oleogels. Both the HPMC network and the GMS network were built up due to hydrogen bonds. According to the normalization analysis of FTIR and the deepening of the shift of the absorption peak, hydrogen bonds could also be formed between HPMC and GMS to connect the two independent networks. Double network oleogels were further used to fabricate cookies and cakes, assessed by the texture profile analysis. The combination of the HPMC network and GMS network in preparing oleogels will promote the application of oleogels as the fat replacer. • Glyceryl monostearate (GMS) oil solution was absorbed by polysaccharide aerogel. • Oleogels were co-stabilized by polysaccharide network and GMS network. • GMS crystal network in oleogels enhanced rheological and mechanical properties. • Hydrogen bonds between polysaccharide and GMS were generated. • Double network oleogels were used as a replacer of butter to prepare bakery food. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (°C/min), from 85 to 25 °C and wax concentrations of 10, 15 and 20% were examined. Thermal behavior characteristics, texture, color and the crystal shapes of the samples were evaluated. The results showed that with increasing the percentage of wax in oleogel, the onset and melting temperatures increased in different treatments, so that the greatest increase was shown in the cooling rate of 0.16 °C/min. Temperatures of 45.90±0.46 and 46.8±0.30 for 10 wax concentration up to 62.70±0.2 and 65.80±0.17 for 20% wax concentration for onset and melting temperatures, respectively were measured. With increasing wax concentration, the factors of stiffness and adhesiveness also increased and this increase was more evident in the cooling rate of 0.66 °C/min, so that the stiffness and adhesiveness parameters increased the most at concentrations of 10% to 20%, respectively. Also, with slow cooling rate, samples with larger crystals were obtained. Color evaluation revealed that with increasing wax concentration, all color parameters except parameter a*, which did not show a significant difference, increased in all cooling rate treatments. The fat crystal engineering approach followed here offers the prospect of obtaining stronger structures at oleogelator concentrations and creating oleogel with desirable properties. [ABSTRACT FROM AUTHOR]

The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal properties were evaluated to elucidate their utilization as a solid fat replacer in cookies. In the results, TM oil contained 73.6% unsaturated fatty acids and showed a lower antioxidant activity than olive oil. Although the highest hardness was shown in oleogel with candelilla wax, the highest viscoelasticity above 50 °C was observed for oleogel with carnauba wax. The highest melting point was observed in carnauba oleogel. Lower peroxide values were observed in the oleogel samples than for TM oil, indicating that oleogelation of structuring oil improved the oxidative stability of TM oil. In addition, the shortening replacement with carnauba wax oleogel showed a desirable cookie quality in terms of spreadability and texture properties. [ABSTRACT FROM AUTHOR]

Bigels are biphasic semisolid systems that have been explored as delivery vehicles in the food and pharmaceutical industries. These formulations are highly stable and have a longer shelf-life than emulsions. Similarly, cellulose-based hydrogels are considered to be ideal for these formulations due to their biocompatibility and flexibility to mold into various shapes. Accordingly, in the present study, the properties of an optimized guar gum hydrogel and sesame oil/candelilla wax oleogel-based bigel were tailored using date palm-derived cellulose nanocrystals (dp-CNC). These bigels were then explored as carriers for the bioactive molecule moxifloxacin hydrochloride (MH). The preparation of the bigels was achieved by mixing guar gum hydrogel and sesame oil/candelilla wax oleogel. Polarizing microscopy suggested the formation of the hydrogel-in-oleogel type of bigels. An alteration in the dp-CNC content affected the size distribution of the hydrogel phase within the oleogel phase. The colorimetry studies revealed the yellowish-white color of the samples. There were no significant changes in the FTIR functional group positions even after the addition of dp-CNC. In general, the incorporation of dp-CNC resulted in a decrease in the impedance values, except BG3 that had 15 mg dp-CNC in 20 g bigel. The BG3 formulation showed the highest firmness and fluidity. The release of MH from the bigels was quasi-Fickian diffusion mediated. BG3 showed the highest release of the drug. In summary, dp-CNC can be used as a novel reinforcing agent for bigels. [ABSTRACT FROM AUTHOR]

Curcumin-loaded nanostructured lipid carriers (Cur-NLCs)-based hydroxypropyl methylcellulose (HPMC) oleogels (Cur-NLCs-HPMC-OGs) were fabricated using a cryogel template. The effect of the HPMC viscosity grade on the oleogel characteristics and in situ intestinal absorption were examined. Highly stable Cur-NLCs were prepared with a mean particle size of 314 nm and polydispersity index of 0.275. Cur-NLCs affected the creamy texture of self-standing Cur-NLCs-HPMC-OGs. The Cur-NLCs were tightly packed as oil droplets in the network of HPMC. However, a high viscosity of HPMC-4000 led to a greater ability to entrap and prevent droplet coalescence compared to a low viscosity of HPMC-400. NLCs promoted the release of free fatty acids during in vitro lipid digestion, whereas HPMC-4000 maintained the strength and durability of oleogels against mechanical and enzymatic breakdown. The in situ loop results revealed higher curcumin absorption by Cur-NLCs-HPMC-OGs than by Cur-HPMC-OGs. HMPC-4000 showed slightly higher curcumin absorption compared to HPMC-400. • Cur-OGs and Cur-NLCs-OGs with HPMC were fabricated for improving curcumin delivery. • Cur-NLCs promoted oil and HPMC network formation to increase loading efficiency. • High-viscosity grade HPMC can entrap and stabilize oil droplets. • Cur-NLCs-HPMC-4000-OGs slowed curcumin release under acidic and neutral conditions. • High-viscosity grade HPMC prevented mechanical and enzymatic breakdown of oleogels. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cellulose is known as the most abundant natural polymer and ethyl cellulose (EC) is one of its important derivatives. Recently, EC, as a non-toxic and biodegradable polymer, has attracted attention thanks to its unique properties such as oleogel formation, delivery of active component, and film-forming ability in the food and pharmaceutical sectors. EC-based oleogels have great promise for replacing with unhealthy hydrogenated oils in food products. The EC emulgel could be used as a fat replacer in different food and drug formulation and also for encapsulation of active components. EC, as a non-digestable and water-insoluble polymer, forms micro- and nano-particles with unique properties. Accordingly, this paper tries to focus on mechanistic review of different methods for the fabrication of EC-based formulations and micro/nanoparticles with emphasis on recent progress on wide range applications of the water-insoluble polymer. Additionally, different techniques are discussed in this paper including oleogelation, anti-solvent, emulsion, Pickering emulsion, and electrospinning for the preparation of EC-based formulations. [ABSTRACT FROM AUTHOR]

Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided. The sensorial quality and texture profiles of onion rings fried in oleogels were compared with those fried in control sunflower oil. Free fatty acids at the end of 6 h were determined, and decreasing trend was reported in order as PGSO-8, control (sunflower) oil, and PGSO-3. The oxidation induction time for PGSO-8 was significantly lower (1.46 min) than those of the control and PGSO-3 samples following frying. Compared to the control group, the onion ring samples fried in oleogels absorbed approximately 33-37% less oil. It was thought that this reduction would help consumers to less total calorie and weight gain from the fried products. There were no negative effects of oleogel usage on the L* value, aroma, crispness/texture, and overall acceptability scores for the onion ring samples fried in the oleogels. [ABSTRACT FROM AUTHOR]

In current study, oleogel containing surface-active (sodium caseinate) and non-surface active biopolymers (xanthan gum) prepared in different concentrations through emulsion template (containing 60% canola oil) and dried by freeze-drying. Results showed that biopolymer content affects the oleogel structure: applying the biopolymer combination with increased concentration mainly sodium caseinate, resulted in lower droplet size in emulsions and obtained oleogels with higher firmness and less oil loss. Therefore, samples containing 4% sodium caseinate with 0.2% and 0.4% xanthan were selected as the superior formulas for examining deeply the drying methods' effects (freeze and vacuum-oven drying) on oleogel's physicochemical properties such as hardness, rheology, XRD, color, and oxidative stability. Freeze-drying with higher content of xanthan (0.4% w/w) generated a high mechanical strength oleogel. However, reducing xanthan concentration (0.2% w/w) reduced the gel strength, probably due to not enough viscoelasticity in oil droplets interface. Nevertheless, the charm of freeze-drying method is high-quality dried products in optimized biopolymer concentration due to the water removal by sublimation of ice crystals. Contrariwise, vacuum-oven revealed soft-discolored materials even in high biopolymers concentrations due to the higher temperature and structural collapse. Independence of biopolymer concentration and drying method, no significant difference in XRD patterns, and oxidative stability was observed. [ABSTRACT FROM AUTHOR]

Ethanol oleoresins obtained from orange peel, pea pod, or pomegranate peel were employed to enrich soybean oil before elaborating two types of oleogels, one made with candelilla wax, another made with a mixture of celluloses derivatives, in order to determine their effect on oleogel oxidative stability. Orange peel oleoresin obtained a higher amount of polyphenols as catechol acid equivalent (9.09 meq/g), as compared to pea pod oleoresin or pomegranate peel (8.80 and 8.55, respectively), although pomegranate peel presented the higher TEAC (1.67, twice than the other samples). Oleogels elaborated with celluloses were presented better oxidative stability (oxidative rancidity and peroxide index) as compared to samples elaborated with candelilla wax, since waxes minor constituents employed as oleogelators could promote prooxidant activity. Samples with pomegranate oleoresin presented enhanced oxidative stability. Candelilla wax has a more marked effect on the oleogels thermal properties of due to their influence on fatty acids crystallization, because in celluloses oleogels the mechanism of gelation does not imply the formation of a highly ordered secondary structure. This finding opens the possibility to, on one hand, use oleoresins to enhance the oxidative stability of oleogels; and on the other hand, to select the oleogelator, waxes, or celluloses, based on thermal properties and other aspects, depending on the further application of oleogel thinking in oleogel thermoreversible capacity.

The influence of curcumin (model hydrophobic compound) and riboflavin (model hydrophilic compound) on the structure and physicochemical properties of bigels produced with cold-set whey protein isolates (WPI) was assessed. The hydrogel phase was produced with WPI (11% w/v) while for the oleogel phase, sunflower oil and glycerol monostearate (GM) (10% w/v) were used. Curcumin (0.03 mg/mL) was added to the oil phase and riboflavin (0.5 mg/mL) to the water phase. Bigels were produced by hot emulsification (18.000 min−1, 2 min, 55 °C) of different hydrogel:oleogel ratios (90:10, 50:50 and 10:90). NaCl (200 mM) was added to the aqueous phase prior the emulsification. Bigels were evaluated through microscopy, XRD, FTIR, viscoelastic, texture, release kinetics and in vitro digestion analyses. XRD and FTIR showed that the addition of compounds led to some possible structural differences. Microscopy images showed an increase of the oil droplets size proportionally to the amount of oil present, and a conversion of the structure from oil in water (O/W) to water in oil (W/O). The structural differences led to different mechanical behavior. For the bigels with the isolated compounds an improvement in the gel network was observed, making it more structured, according to the phase that is being added. Regarding controlled release, higher values for the 90:10 formulation were observed for both compounds due to the matrix erosion. For bioaccessibility, curcumin presented similar values for 90:10 and 10:90 bigels, and riboflavin showed a growing bioaccessibility, with lower values for bigel 90:10. [Display omitted] • Incorporation of the model compounds exerted influence on the gels' properties. • Riboflavin can react with protein, increasing the strength of the aqueous phase. • The compounds' release was dependent on the structure organization. • The matrix erosion of 90:10 gels led to higher release of compounds. • Bioaccessibility of curcumin presented similar values for 90:10 and 10:90 bigels. [ABSTRACT FROM AUTHOR]

In recent years, oleogel as a viscoelastic semi-solid to replace trans fatty acids and reduce saturated fatty acids in food has received more and more attention. Herein, an emulsion template method was used to produce soybean oil–based oleogels with seven different ester emulsifiers and soy protein isolate as oleogelators. The chemical and physical characteristics of oleogels produced via various crosslinking factors were comparatively examined. Results revealed that all oleogels generated β-type needle crystals and exhibited high oil-holding capacity (>80 %), among which glycerol monolaurate G2 and diacetyl tartaric acid ester of mono–diglycerides G6 exhibited the strongest oil-holding capacity (96.6 % and 96.2 %, respectively). Furthermore, all oleogels exhibited strong thixotropic recovery, high thermal stability, as well as high gel strength (G′ > G′′). Of these, G2 and G6 exhibited the highest thixotropic recovery rates at 74.54 % and 78.19 %, respectively. Additionally, in accelerated oxidation trials, the peroxide value and thiobarbituric acid reactive substances of all oleogels had low oxidation rates, indicating high oxidative stability. These results contribute to a better understanding of oleogels for formulating trans-free and low-saturated foodstuffs with desired physical and functional properties. [Display omitted] • Soybean oil-based oleogels were produced with the emulsion template method by soy protein isolate/ seven ester emulsifiers. • Oleogels caused a compact 3D network structure and showed the high oil bonding capacity and physical stability. • All oleogels showed good oxidative stability in accelerated oxidation experiments. [ABSTRACT FROM AUTHOR]

Three new types of composite oleogel formulations were designed. Specifically, oleogels were prepared using 90% grapeseed oil as the oil phase and carnauba wax (CW)/beeswax/rice bran wax–bovine bone protein (BBP) as gelators. All samples were solid and had an oil-binding capacity of >90%. BBP addition considerably improved the waxy texture of the oleogel and had an important effect on the crystalline network. X-ray diffractometry indicated that BBP increased the β'-crystal content. All samples showed sol-gel thermodynamic behavior under temperature scanning. Fourier-transform infrared spectroscopy and molecular docking confirmed the formation of noncovalent interactions dominated by van der Waals forces during the development of the oleogel. The optimal components of the three oleogels exhibited an excellent effect of slowing down the release of free fatty acids. This study could serve as a reference for the development and application of wax–protein as a new binary gelator in the food industry. [Display omitted] • New composite oleogels of wax-bovine bone protein-grapeseed oil were designed. • The ratio of binary gelators will affect the solid properties of the oleogels. • Composite oleogels have the potential to replace solid fats. • Composite oleogels can release free fatty acids slowly. [ABSTRACT FROM AUTHOR]

[Display omitted] • Oleogel improved low-salt surimi texture with better water retention. • Oleogel addition reduced surimi gel's digestibility due to high cross-linking. • Surimi gel digestive solutions' antioxidant properties were improved by oleogel. • Lower-molecular weight peptides were produced after composite surimi digestion. To improve nutritional health, a low-salt (0.5 %) silver carp (Hypophthalmichthys molitrix) surimi gel with α-tocopherol, soybean oil, and glyceryl monostearate oleogel was fabricated and evaluated for textural qualities, lipid oxidation, and in-vitro digestion analysis. Based on the texture profile analysis, gel strength, water holding capacity (WHC), rheological, protein secondary structure, and microstructural examination, 5 % oleogel addition to low-salt surimi exhibited similar physicochemical properties to regular-salt surimi gels. By crosslinking myosin and filling protein network voids, the oleogel increased surimi gel density. Increasing oleogel content improved the physicochemical qualities of heat-induced surimi, causing protein aggregation during digestion and reducing digestibility. The presence of oleogel altered protein secondary structure, reducing α-helix content and increasing β-sheet and other structures, enhancing WHC and gel strength of low salt surimi. Adding oleogel improved the antioxidant activity of digestive solutions. This study will help understand myosin-oleogel interaction and the development of sustainable and nutritious surimi-based foods. [ABSTRACT FROM AUTHOR]

Healthier croissants prepared with xanthan gum-based oleogels have been evaluated by mechanical and sensory properties. Blends containing oleogel and conventional fat (shortening, SH) (50/50) were used as fat source in the croissant doughs. The shortening/oleogel (SH/OG) blends and doughs were rheologically characterized by Small and Large Amplitude Oscillatory Shear (SAOS-LAOS) tests, whereas both doughs and baked croissants were characterized by penetration and Texture Profile Analysis (TPA) tests. Acceptability and purchase intention tests of the selected croissants was also carried out, as well as discriminatory tests to confirm whether there were differences between the samples. Different oleogels were tried, combining four food structuring agents (whey protein (WP), polysorbate Tween (TW), soy lecithin (SL) and locust bean gum (LBG)) with xanthan gum (XG) in order to structure sunflower oil. Viscoelastic moduli presented differences depending on the structuring agent used in the oleogels. SH control was firmer than all blends. However, this pattern was not reproduced in the croissant doughs. The control dough, formulated only with the shortening had an intermediated behaviour in oscillatory shear. Indeed, in texture it presented the lowest values, with a hardness similar to that of the lecithin blend. However, doughs formulated with LBG or WP blends showed the highest values for both hardness and viscoelasticity. Baked croissants formulated with SL blend presented a crumb appearance and an airy structure similar to the control. Croissants formulated with the other blends were more compact and had higher hardness values. Therefore, formulation containing SL blend was selected for further analysis. Control and SL-based doughs followed the same pattern when large deformations were applied: shear stiffening and shear thinning behaviour. Regarding sensory analysis in final croissants, no differences in appearance, texture, flavour and overall liking were obtained. There was also no difference in purchase intention, so that the formulation with SL oleogels was optimal for the healthier croissants proposed. [Display omitted] • Vegetable oil-XG based oleogels were used to design blends for solid fat replacement. • All the blends tested were able to partially (50%) replace shortening in croissants. • The presence of oleogel in the dough did not affect the non-linear response (LAOS). • Blends mimicked the functionality of solid fat and resulted in healthier croissants. • SL-blend croissant was the optimum in terms of structural and sensory properties. [ABSTRACT FROM AUTHOR]

This study evaluated the feasibility of using cellulose cryogel particles to structure liquid oil. To this aim, cryogel particles were prepared by grinding and freeze-drying a hydrogel made from a 5% (w/w) microcrystalline cellulose (MCC) dissolved in aqueous NaOH and coagulated in water. Compared to native MCC, cryogel particles presented a more irregular surface, as detected by scanning electron microscopy. The powder of cryogel particles presented low density (0.25 g cm−3), and high porosity (78%). The obtained particles were mixed with increasing quantities of sunflower oil, from 60 to 80% (w/w) oil, and their capacity to entrap oil forming a semi-solid material was determined. While MCC showed no oil structuring capacity, cellulose cryogel particles mixed with 71–74% (w/w) oil resulted in gel-like materials characterized by 100% oil holding capacity. No oil was released upon temperature increase up to 90 °C. The compressive behavior of these systems revealed no yield point, highlighting a non-spreadable deformation behavior. In these conditions, cellulose cryogel particles likely absorbed oil in their pores, while free oil formed capillary bridges allowing particle interconnections without the formation of a plastic network. Based on these considerations, these materials can be regarded as granular solids. The in vitro gastrointestinal digestion showed that oil structuring by cellulose cryogel particles did not affect the kinetics or the extent of fatty acid release. The proposed oil structuring approach opens promising applications of porous cellulose in foods. [Display omitted] • Cellulose cryogel particles are obtained via hydrogel grinding and freeze-drying. • Cryogel particles show higher oil structuring ability than initial cellulose. • Oleogels are obtained in a 71–74% oil content range. • Cellulose cryogel particles do not affect oil digestion. [ABSTRACT FROM AUTHOR]

The study aimed to develop a novel eutecto-oleogel and its characterizations. Using starch, beeswax, oil, and natural deep eutectic solvents (NADES), an oleogel with low hardness and high liquid fat was developed. The addition of starch and NADES in oleogels caused the formation of new intra or intermolecular hydrogen bonding and improved the oil binding capacity, thermal behavior, and texture of the oleogels. The oleogel with 1 % starch formed a strong gel with the most favorable functional, textural, flow properties and a high fanning factor. Complementary tests of the oleogel exhibited shear thinning and frequency-independent behavior, with zero residual effect. Non-isothermal crystallization and melting analysis of the oleogels showed noticeable differences among the various oleogels. These results contribute to a better understanding of oleo gelation in rice bran oil-based oleogels with NADES, and beeswax for formulating food, pharmaceutical, and personal care products with desired physical properties. [ABSTRACT FROM AUTHOR]

Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea oleoresin. Glyceryl monostearate (6.6%) and soy lecithin (4.4%) were used as gelling agents to create oleogels, which were then employed to immobilize NaCl nanocrystals, optimizing sensory interactions. NaCl nanocrystals (427.73 ± 61.98 nm) were encapsulated in a Litsea oleoresin-sunflower seed oleogel system with uniform distribution. Sensory evaluation indicated that the NaCl nanocrystal/ Litsea oleoresin@oleogel system, with moderate pungency, significantly enhanced perceived saltiness intensity (29.00 ± 1.14, compared to the control, 18.48 ± 1.12) (P < 0.05). When applied to potato chips, this system noticeably increased saltiness perception. This research provides a promising approach for developing low-sodium yet flavorful foods. • A novel system for reducing salt by structuring oleogels has been developed. • Saltiness was enhanced through the use of sodium chloride nanocrystals. • The sensory interaction between saltiness and pungency was investigated. • The saltiness of potato chips was improved using this specific system. [ABSTRACT FROM AUTHOR]

Essential oils are one of the most popular natural products, with broad applications in dermatology. Hair loss is a disorder in which the hair falls out from skin areas where they are usually present, such as the scalp and the body.The aim of the work was to formulate oleogels containing two essential oils (Cedarwood and Rosemary) singly and in combination and evaluate their hair growth enhancing effect on an animal model. Oleogels were formed using beeswax as the organogelator with concentrations of 10 % for the oils when used singly or 5 % each for the oils when formulated in combination. Characterization of oleogels were done using spreadability, oil binding capacity (OBC), gas chromatography (GC) and differential scanning calorimetry (DSC). Hair growth evaluation was carried out in 18 albino rats in six groups of threes. A hair removal cream was applied on the experimental animals and the Oleogel applied for six-weeks.GC analysis of the oils revealed the presence of thujopsene, alpha-pinene, beta-pinene, pentane, alpha cedrenea, beta cedrenea, alpha cedrol, gamma-terpene, acetonitrite, atlantone, terpinolene in cedarwood oil while rosemary oil contained 1-8 cineole, camphor, alpha-pinene, beta-pinene, camphene, p-cymene, alpha-terpinene, gamma terpinene, gamma-humulene, beat-bisabolene, genaniol and terpinolene. DSC thermogram of the oleogel formulations showed varying degrees of amorphicity.Spreadability results showed that the oleogels containing cedarwood oil were more spreadable. Conversely, oil binding capacity values were higher with Rosemary oil than Cedar wood oil with values ranging from 91 % (for the oleogel containing 10 % rosemary oil) to 81 % for the bland oleogel (no essential oil). Hair growth evaluation revealed that the oleogel containing rosemary oil (10 %) had similar effects as the positive control (Minoxidil, 2 %) at the end of the six-week period.Oleogels made from cedar wood and rosemary oils have hair growth enhancing effects.

• Curcumin derivatives inhibitory mechanism was investigated in oleogel and emulgel. • Curcumin acetate showed the highest antioxidant activity in linseed oil. • Curcumin showed higher antioxidant activity than curcumin esters in oleogel. • Curcumin and its derivatives showed lower antioxidant activity in oleogel than linseed oil. • Curcumin hexanoate showed higher induction period than other curcumin esters in emulgel. The antioxidant activity of curcumin and curcumin esters was investigated in oleogel and emulgel produced by linseed oil. In the initiation phase, curcumin acetate at 1.086 mM concentration showed the highest antioxidant activity in linseed oil, while curcumin at 2.172 mM concentration showed the highest antioxidant activity in oleogel. In the propagation phase, curcumin and curcumin esters exhibited higher efficiency in linseed oil samples than those of oleogel samples. In the initiation phase, curcumin hexanoate showed higher antioxidant activity than curcumin acetate and curcumin butyrate, while curcumin hexanoate showed lower efficiency than curcumin acetate and curcumin butyrate in the propagation phase. Investigating the mechanism of action of curcumin and curcumin esters in oleogel and emulgel showed that in addition to inhibiting peroxyl radicals, curcumin and curcumin esters were likely to pro-oxidatively attack hydroperoxides. Also, curcumin and curcumin esters radicals were likely to attack lipid substrates in these systems. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effectiveness of functional blended oil-based oleogels as a substitute for structured oils in chocolate spreads. The blended oil consisted of rice bran oil, camellia oleifera seed oil, and perilla seed oil at a weight ratio of 80 g:10 g: 10 g, with 2 g of fish oil added per 100 g of the blend. Oleogels were then prepared from the blended oil using various oleogelators, including monoglyceride, policosanol and rice bran wax. The physicochemical properties and lipid quality indices of selected blended oil-based oleogels (OG) and oleogel chocolate spreads (OG-CS) were determined. The firmness of all oleogel samples was in the range of 0.12–1.25 N and the spreadability was in the range of 0.29–4.30 N.s. Monoglyceride oleogel had significantly higher levels of firmness and spreadability than policosanol and rice bran wax oleogels. The peroxide value of all OG-CS samples increased only slightly during storage at 6–7 °C for 60 days. Therefore, blended oil-based oleogels can be used as novel structured oil alternatives in chocolate spread. [Display omitted] • A balanced fatty acid oleogel was created by blending rice bran oil with other oils. • Blended oil oleogels can be prepared using monoglyceride, policosanol, and rice wax. • Monoglyceride oleogel had higher firmness than policosanol and rice wax oleogel. • Oleogel chocolate spread exhibited good firmness and excellent oil-binding capacity. • Blended oil oleogels can be used as novel oil alternatives in chocolate spread. [ABSTRACT FROM AUTHOR]

Torreya grandis wax (TGW), a new nut wax and by-product of refined Torreya grandis oil, lacks sufficient research and application. In this study, the gelling behavior in diacylglycerol (DAG) and chemical compositions of TGW were investigated. Compared with four typical natural waxes, TGW exhibited the lowest critical gelling concentration (C g , 1 %wt) in DAG. The results performed that TGW-DAG oleogels at C g possessed the highest G′ LVR and G″, highest critical stress, good thermal stability, moderate viscosity recovery, and osc. yields stress, indicating strong gel. The microstructure and correlation analysis revealed that excellent gelling behaviors of TGW-DAG oleogels were due to the solid three-dimensional network formed by rod-like TGW crystal, and the higher hydrocarbon compound (HC) content and HC/wax ester in TGW. Formulation optimization suggested that oleogel containing 3.2 % TGW and 1.0 % diosgenin (DSG) better mimicked the characteristics of shortening in terms of hardness, adhesiveness, spreadability. The bread prepared with TGW/DSG-DAG oleogel owned uniform and dense pores, the best moisture retention capability, and soft and firm taste, demonstrating that TGW/DSG-DAG oleogel was a good shortening substitute. Therefore, this study provides the systematically fundamental knowledge of TGW and develops DSG-TGW-DAG oleogels as promising shortening substitutions. [Display omitted] [ABSTRACT FROM AUTHOR]

Oleogels needs still a lot of work to be a viable alternative for solid fats, however their potential is very promising, as those structures are versatile and can be formulated with tailored technological and nutritional benefits. This study analyzes the solid fat replacement potential of agar – canola oil based hydroleogels in shortbread-type cookies recipe. Three types of agar hydroleogels solidyfying canola oil (of 3 different manufacturing methods) were used to formulate shortbread type cookies using wheat flour:fat source:sugar proportion of 3:2:1. The bakeloss, spreadability, specific volume, colour and crispiness were evaluated 1 h after baking while the colour and crispiness were also checked after 10 days. Crispness analysis showed that biscuits based on hydrogels with cold pressed and bleached oil, refined oil and cold pressed oil were less crispy compared to cookies based on margarine by 70 %, 135 % and 180 %, respectively. The highest baking losses were observed for cookies with cold pressed and bleached, cold pressed and refined oil-based hydrogels: 39 %, 21 % and 20 %, respectively. An increase in cookie size was observed with decreasing baking losses. This study confirmed the feasibility of using hydrogels as a potential substitute for traditional solid fat in bakery products. [Display omitted] • Hydroleogels as fat substitutes. • The type of oil affects the parameters of cookies. • The type of hydrogels affects the texture. [ABSTRACT FROM AUTHOR]

Replicating the functionality of animal fat with its plant/microbial counterparts plays a key role in successful design of plant-based analogues of animal-derived foods. Given the intricate structure of animal adipose tissue, merely substituting animal fats in plant foods with saturated bulk fats and oils often results in compromised mechanical and sensory attributes. Animal adipose tissue is comprised of adipocytes encapsulated by connective tissue. Simply replacing this tissue with coconut oil will not succeed in creating a true meat mimetic. Enzymatically glycerolized oils are derived from the conversion of native triacylglycerols in oils into partial glycerides. They are a promising fat alternative that could diminish the need for tropical and hydrogenated oils in plant-based meat products. Oils can be converted into fats using a mild enzymatic reaction without the use of hydrogenation or addition of saturated hardstocks. In this study, we explored the potential of oleogels made from glycerolysis products to mimic adipose tissue. Utilizing various enzymatically structured oils, we formulated oleogels with ethylcellulose (EC) of differing molecular weights (EC20 and EC45) at a 5% concentration. The thermal, microstructural, and mechanical properties of the oleogels were compared to those of whole pork, beef, and lamb adipose tissue. In general, the thermal and structural characteristics of both EC45 and EC20 oleogels closely matched those of the glycerolysis products they originated from. Mechanical properties largely depended on the solid fat content, with oleogel systems richer in saturated fatty acids exhibiting more ordered and rigid structure, akin to adipose tissue. Additionally, pronounced resemblance was observed in thermal softening behavior of some of oleogel systems and that of animal adipose tissue. Our findings highlight the potential of EC oleogels from glycerolysis products in creating meat substitutes, thus preventing the characteristic oil-loss from plant-based meat alternatives when cooked, which lead to dry and grainy sensory textures. [Display omitted] • Glycerolysis products (GPs) of vegetable oils displayed similar melting to that of adipose tissue fat. • Ethylcellulose did not affect the solid fat content or melting properties of GPs. • Ethylcellulose oleogels of GPs had similar thermal and mechanical properties to adipose tissue. • Ethylcellulose oleogels can function as adipose tissue mimetics. [ABSTRACT FROM AUTHOR]

Conjugated safflower seed oil (CSSO) was used as the base oil, and beeswax (BW) was used as the gelling agent to prepare BW-CSSO oleogel. The effects of different additions of wax on the properties of BW-CSSO oleogel, as well as their oxidative stability, were investigated. The results indicated that an oleogel could be formed with CSSO at a BW concentration of 5 wt% at 25 °C, and the oil-holding capacity and hardness of the oleogel increased significantly as the BW concentration increased from 5 wt% to 11 wt%. Differential scanning calorimetry results showed that the peak crystallization and melting temperatures of the oleogel generally increased with the increase of wax addition, and both the crystallization and melting peaks became clearer and sharper. The rheological results indicated that all the samples showed shear-thinning behavior and higher concentrations of BW-CSSO oleogel were more capable of forming robust structures with lower frequency dependence. The free fatty acid release rate from BW-CSSO oleogel decreased with increasing BW concentration because the oleogel was stronger due to the formation of a more robust network, and the network of strong crystals influences the contact between lipase and oil, slowing down the release of oil from the interior of the oleogel structure and affecting the hydrolysis of oil. The network structure of the oleogel could inhibit the generation of CSSO secondary oxidation products and improve the oxidative stability of CSSO. This study provides the relevant parameters of the BW-CSSO oleogel and lays the foundation for subsequent studies. [Display omitted] • Safflower seed oil is rich in linoleic acid. • Beeswax and conjugated safflower seed oil can be prepared as an oleogel. • The minimum concentration of beeswax-conjugated safflower seed oil oleogel was 5 wt%. • Beeswax-conjugated safflower seed oil gel has good antioxidant properties. [ABSTRACT FROM AUTHOR]

The suitability of oil-in-water (o/w) hydroxypropyl methylcellulose (HPMC)-based emulsions and oleogels to reduce total fat and saturated fat content in cream cheese was studied. The effect of HPMC emulsions and oleogels on spreadability, viscoelasticity, and sensory acceptability of cream cheese was evaluated. Small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) tests were performed to investigate linear and nonlinear rheology. All cheeses showed a predominance of G' versus G" with a light dependence of both moduli with frequency in the linear viscoelastic region (LVR). Fat replacement with emulsion or oleogel significantly reduces the values of G' and G" at the LVR, yield point, and flow point, and increases spreadability. This effect was greatest for the oleogel substitution. However, incorporation of emulsion or oleogel did not significantly affect tan δ, yield stress, yield strain, flow stress, and flow strain. The elastic and viscous evolution during the transition from SAOS to LAOS was similar in all cheeses, despite their differences in spreadability. At large deformation, all samples showed strain-stiffening and shear-thinning behavior. Similar sensory acceptability was found among the oleogel and emulsion cheeses and the control. The similar nonlinear rheological properties among cheeses do not explain the differences in spreadability properties, but explain their similar sensory acceptability. Furthermore, the purchase intention for oleogel and emulsion cheeses increases when consumers receive information on the type and amount of fat. [Display omitted] • Emulsion or oleogel can improve the spreadability of cream cheese. • A cream cheese with reduced fat content and improved lipid profile was achieved. • Emulsion or oleogel did not significantly affect rheology of cheese. • Consumption intention of emulsion or oleogel cream cheese increased. [ABSTRACT FROM AUTHOR]

Bigels are composite materials made by two phases with different polarities (i.e., an oleogel and a hydrogel) mixed between them without the addition of emulsifiers. Owing to their versatile rheological properties, they can be used for designing new products for food industry, or for cosmetics and pharmaceutical applications. In the past, different models have been proposed to relate their rheological properties to single phases characteristics and volume fraction. This paper proposes the rheological characterization and modeling of bigels prepared with citrus fiber particle gels (as the aqueous phase) and policosanol-based oleogels by investigating the effects of the ratio between rheological properties of phases and of the dispersed phase volume fraction. Both components (i.e., citrus fiber and policosanol) exhibit interesting properties for preparing plant-based healthy foodstuffs. Rheological characterization was carried out revealing that O/W bigels were formed at low fractions of oleogel added to gelled suspension whereas, at higher fractions, a transition through a matrix-in-matrix systems and, finally, a phase inversion occurred. The trend of phase angle at 1 Hz with oleogel volume fraction was used as a criterion to highlight the phase transition, as confirmed by confocal microscopy. Two models were proposed for predicting the rheological behavior of samples with both phase arrangements. [Display omitted] • Dietary fiber and policosanol were used to prepare plant based bigels. • Bigels microstructure was investigated with rheological and microscopy tests. • The mutual arrangement of phases changes (from O/W to W/O) at a critical φ value. • The critical φ value varies slightly according to the policosanol content in the oleogel. • A Kerner-derived rheological model was adopted to fit the O/W bigels data. [ABSTRACT FROM AUTHOR]

In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to construct emulsions and oleogels and the effects of different concentrations of the complexes on the properties of emulsions and oleogels were investigated. The results showed that the values of emulsion D[4,3] and ζ-potential decreased with increasing complex concentration, while the emulsion stability index increased. The emulsions exhibited good centrifugal stability against changes in temperature, salt ion concentration and pH value. The emulsions prepared with high concentrations of the complexes (0.6–1.0%, wt) showed good viscoelasticity and gelation properties. The oil binding capacity increased from 75.86% to 98.04% as the concentration of oleogel increased from 0.2% to 0.4% (wt), and all the oleogels exhibited a strong gel network structure (G'>G″). Compared with the bulk oil, the oleogel had a stronger antioxidant capacity, and with increasing the concentration of the complexes, the antioxidant ability of the produced oleogel enhanced. This study may provide a theoretical basis for the preparation of protein-polysaccharide-polyphenol based oleogels and their application as solid fat substitutes in the food industry. [Display omitted] • EWP-GA-XG oleogel was prepared by emulsion template method. • Emulsions prepared with 0.6–1.0 wt% EWP-GA-XG complex exhibited gel-like behavior. • All oleogels had more than 75.86% oil binding capacity. • Increasing concentrations of EWP-GA-XG complex enhanced oleogel's gel strength. • Oleogels had better oxidative stability than corn oil. [ABSTRACT FROM AUTHOR]