Application of Small‐Angle X‐Ray Scattering and Small‐Angle Neutron Scattering to Fat Mimetics

Gilbert, Elliot P.

doi:10.1002/9781119780045.ch11

Cited by 1 publication

(2 citation statements)

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“…An alternative way to trap liquid oils in a macroscopic semisolid lipid 3D network structure is provided by oleogels or nontriglyceride structured lipid phases. 1 Although they share the composition of oils, certain physical and chemical characteristics are similar to those of solid fats. The physical and chemical interactions of various oleogelators with the oil phase are responsible for forming the solid network seen during oleogelation.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Dhal,

Sahu,

Behera

et al. 2024

ACS Food Sci. Technol.

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In response to the increasing demand for healthier and sustainable solid fat alternatives, this research explores a novel approach to formulating cookies by investigating the effects of replacing traditional butter with emulsifier-laden oleogels. The current study examined the effect of replacing butter with SPAN80-tailored soywax/rice bran oil-based oleogels in whole wheat cookies. Butter was replaced with increasing amounts of oleogel (up to 100%). Cookie dough and baked cookies were analyzed to study the effect of oleogels on the products. Lower moisture content and disrupted protein networks were observed with higher oleogel content. Interestingly, a balanced protein structure was found at 50% oleogel. Dough spreadability increased while the stickiness remained similar. Cookies with >50% oleogel showed altered appearance and physical properties. However, sensory evaluation indicated good acceptability for all cookies. This suggests emulsifier-laden oleogels could be a viable butter substitute while maintaining cookie quality.

show abstract

Section: Introductionmentioning

confidence: 99%

“…An alternative way to trap liquid oils in a macroscopic semisolid lipid 3D network structure is provided by oleogels or nontriglyceride structured lipid phases . Although they share the composition of oils, certain physical and chemical characteristics are similar to those of solid fats.…”

Section: Introductionmentioning

confidence: 99%