Fats and oils in food give them flavor and texture while promoting satiety. Despite the
recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at …

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns
among consumers about the negative effects of some fats on human health, and …

Phytosterols are natural plant-based bioactive compounds that can lower blood cholesterol
levels and help prevent cardiovascular diseases. Consequently, they are being utilized in …

The preparation and properties of novel edible bigel systems based on olive oil oleogels
structured with 15% monoglycerides and different hydrogels formed with 8, 10 or 12 …

As a kind of important semi-solid material, the gel has gained increasing attention due to the
high demand for fundamental research and practical applications. Organogels are gels …

Highlights•To reduce saturated and trans fats is a priority for meat industry.•Edible oleogels
is considered as promising solution to structure vegetable oils.•Waxes, phytosteroles and …

The scientific and industrial communities have been giving great attention to the
development of new bio-based materials with potential use in innovative technological …

Trans and saturated fat replacers/substitutes have been a tremendously active area of
research for the food industry. Unlike polymers used for hydrogels, oleogels utilize small …

The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

Ethyl cellulose (EC-OG) and beeswax (W-OG) oleogels were prepared using a lipid mixture
of olive, linseed, and fish oils with an optimal fatty acid composition from a health standpoint …