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Sep 2026
Canola‐ and Coconut‐Based Oleogels as Functional Alternatives to Commercial Shortenings
The replacement of solid fats such as shortening with healthier alternatives remains a major challenge in food formulation. Oleogels have emerged as promising systems capable of structuring liquid oils while maintaining improved nutritional profiles. In this study, oleogels were developed using canola oil, coconut oi...
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· Journal of the American Oil... · 0 citations
Open access
Aug 2026
Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies
This study aimed to investigate the production of color-enriched oleogels using sunflower oil enriched with natural pigments, and to evaluate their potential as fat replacers in cookie formulations. Tomato, carrot, and spinach were used as natural color sources to obtain red, orange, and green colored oils, which were...
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Synthesis and physicochemical characterization of fatty acid diethanolamides based on vegetable oils: process kinetics and analytical control
The paper presents the results of a comprehensive study of fatty acid diethanolamides (FADEA) synthesis from three types of vegetable raw materials: coconut, palm kernel, and sunflower oils of RBD grade. The fatty acid composition of the starting oils and the resulting amidation products were determined by gas chromato...
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Sep 2026
Optimization of Coriander Seed Oil Oleogel and Evaluation of Its Technological Performance in Dark Chocolate Formulation
Due to the high saturated fat content, increasing cost, and supply instability of cocoa butter (CB), the development of structured lipid systems with improved nutritional profiles and suitable technological functionality has received increasing attention. This study aimed to optimize a coriander seed oil-based oleogel...
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Open access
Aug 2026
Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content.
A novel fiber-based oleogel was prepared by capillary force-driven structuring of pomegranate seed meal insoluble dietary fiber (PSMF) in pomegranate seed oil (PSO). The effects of particle fraction (φ) and secondary fluid (water) content (S) on oleogel formation were assessed through microstructural, rheological, text...
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Modification of Lycium ruthenicum pomace dietary fibers: Enhanced physicochemical, structural, and functional properties.
Lycium ruthenicum pomace, a juice-processing by-product, is characterized by low soluble dietary fiber (SDF) content and limited functionality, which restricts its further application. In this study, the pomace dietary fibers (LPDFs) were modified using high-pressure homogenization (HPH), complex enzymatic hydrolysis (...
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