Article detail · 2017
Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
- Year
- 2017
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Critical Reviews in Food Science and Nutrition
- Catalog match (ISSN) Critical Reviews in Food Science and Nutrition
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
311 citations
OpenAlex cited_by_count (cache / database)
29 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Recent developments of oleogel utilizations in bakery products 2020
- Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise 2024
- Oleogels for food applications 2020
- Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies 2024
- Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads 2024
- A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid 2025
- A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid 2025
- A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid 2025
- Printability of bigel inks as fat analogs: Impact of gelators on structure 2025
- Printability of bigel inks as fat analogs: Impact of gelators on structure 2025