Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system

Ramadhan, Wahyu; Firdaos, Anita Nurul; Krisnawan, William Vito; Suseno, Sugeng Heri; Riyanto, Bambang; Trilaksani, Wini; Santoso, Joko

doi:10.1039/d3fb00239j

Sustainable Food Technol.

2024

DOI: 10.1039/d3fb00239j

|View full text |Cite

Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system

Wahyu Ramadhan,

Anita Nurul Firdaos,

William Vito Krisnawan

et al.

Abstract: Oleogel technology offers a promising solution for reducing trans fatty acids in food by solidifying liquid oils. However, this technology encounters challenges due to limited vegetable oil resources. This study...

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Oleogel Systems for Chocolate Production: A Systematic Review

Valdivia-Culqui,

Maicelo-Quintana,

Cayo-Colca

et al. 2024

Gels

View full text Add to dashboard Cite

In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats’ physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate’s stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate.

show abstract

Oleogel Systems for Chocolate Production: A Systematic Review

Valdivia-Culqui,

Maicelo-Quintana,

Cayo-Colca

et al. 2024

Gels

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system

Abstract: Oleogel technology offers a promising solution for reducing trans fatty acids in food by solidifying liquid oils. However, this technology encounters challenges due to limited vegetable oil resources. This study...

Cited by 1 publication

References 70 publications

Oleogel Systems for Chocolate Production: A Systematic Review

Oleogel Systems for Chocolate Production: A Systematic Review

Contact Info

Product

Resources

About