Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation

Physical Properties and Stability of Oleogels and Oleogel Emulsions Based on Human Milk Mimic Oil

“…This is probably due to more hydrogen bonds and the van der Waals force within the denser network, which supported the oleogel system in resisting external frequency disruption. , Figure B reflects the flowing behaviors of oleogels under increased shear rates. The result of viscosity showed the shear-thinning behaviors of oleogels as the viscosity declined along with the growing shear rate. , This could be explained by the reorientation of molecules, which induced the breakdown of the internal network along the flow route . Besides, adding BW increased the viscosity of oleogel samples significantly.…”

“…This was probably due to the increasing crystallinity of BW, which strengthened oleogel resistance to shear rate. 31,32 The changes in G′ and G″ for a temperature profile from 10 to 80 °C are shown in Figure 4C. G′ and G″ of oleogels decreased during heating.…”

“…The result of viscosity showed the shear-thinning behaviors of oleogels as the viscosity declined along with the growing shear rate. 30,31 This could be explained by the reorientation of molecules, which induced the breakdown of the internal network along the flow route. 30 Besides, adding BW increased the viscosity of oleogel samples significantly.…”

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

“…The present review discusses the most used oleogelators for the preparation of foodgrade oleogels, along with specific analyses that can be used for the characterization of food oleogels and their behavior as food components. These analyses can provide insights into the physical, chemical, rheological, and structural properties of oleogels, which are important for understanding their performance in food applications [3,11,[54][55][56][57][58][59][60][61][62][63][64][65][66][67].…”

Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing

“…Z. B. Ghorghi et al 24 reported that the W/O bigels system constructed from oleogel along with beeswax oleogelator and sodium alginate dispersion could be utilized in the formulation of compound chocolate. M. Quilaqueo et al 25 evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies, and the bigels were made with beeswax/ canola oil oleogel (50%) and sodium alginate and carboxymethylcellulose hydrogels (50%).…”