Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review

Qiu, Hongtu; Zhang, Hua; Eun, Jong-Bang

doi:10.1007/s10068-023-01501-z

Food Sci Biotechnol

2024

DOI: 10.1007/s10068-023-01501-z

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Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review

Hongtu Qiu,

Hua Zhang,

Jong-Bang Eun

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The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel’s Formulation and Application in Food Products

Wei,

Xia,

Wei

et al. 2024

Molecules

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This study assessed the nutritional profile of camellia oil through its fatty acid composition, highlighting its high oleic acid content (81.4%), followed by linoleic (7.99%) and palmitic acids (7.74%), demonstrating its excellence as an edible oil source. The impact of beeswax (BW) and glycerol monolaurate (GML) on camellia oil oleogels was investigated, revealing that increasing BW or GML concentrations enhanced hardness and springiness, with 10% BW oleogel exhibiting the highest hardness and springiness. FTIR results suggested that the structure of the oleogels was formed by interactions between molecules without altering the chemical composition. In biscuits, 10% BW oleogel provided superior crispness, expansion ratio, texture, and taste, whereas GML imparted a distinct odor. In sausages, no significant differences were observed in color, water retention, and pH between the control and replacement groups; however, the BW group scored higher than the GML group in the sensory evaluation. The findings suggest that the BW oleogel is an effective fat substitute in biscuits and sausages, promoting the application of camellia oil in food products.

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The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel’s Formulation and Application in Food Products

Wei,

Xia,

Wei

et al. 2024

Molecules

View full text Add to dashboard Cite

show abstract

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Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review

Cited by 1 publication

References 118 publications

The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel’s Formulation and Application in Food Products

The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel’s Formulation and Application in Food Products

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