The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Edible oleogels in food products to help maximize health benefits and improve nutritional profiles
Abstract
Organogelators such as 12‐hydroxystearic acid and ethylcellulose have been shown to structure vegetable oils at levels below 8%. The resultant gels retain the fatty acid profile of the vegetable oil, yet provide solid‐like properties that can successfully replace saturated fats in a variety of food products including cookies, creams, and frankfurters and sausages. Furthermore, organogel technology can be used for the controlled or delayed release of nutraceuticals and pharmaceuticals. With the development of food grade organogelators, this will allow for the use of oleogels in a large variety of food and pharmaceutical applications.
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Citations
Cites
Mensink, R. P., Zock, P. L., Kester, A. D., & Katan, M. B. (2003) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/77.5.1146 · Cited by 2,811
Jebb, S. A., Lovegrove, J. A., Griffin, B. A., Frost, G. S., Moore, C. S., Chatfield, M. D., Bluck, L. J., Williams, C. M., & Sanders, T. A. (2010) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.2009.29096 · Cited by 192
Cited by
Okesola, B. O., & Smith, D. K. (2016) · Chemical Society Reviews · doi:10.1039/c6cs00124f · Cited by 760
Pehlivanoğlu, H., Demirci, M., Toker, O. S., Konar, N., Karasu, S., & Sagdic, O. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1256866 · Cited by 312
Monto, A. R., Yuan, L., Xiong, Z., Shi, T., Li, M., Wang, X., Liu, L., Jin, W., Li, J., & Gao, R. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140588 · Cited by 37
Metadata
- Authors
- Stortz, T. A., Zetzl, A. K., Barbut, S., Cattaruzza, A., & Marangoni, A. G.
- Venue
- Lipid Technology
- Publisher
- Wiley
- Published
- 2012-07
- Volume
- 24
- Issue
- 7
- Pages
- 151-154
- ISSN
- 0956-666X (ISSN-L)
- 1863-5377
- OpenAlex
- W2053823881
- Cited by
- 197
- References
- 2
- FWCI
- 11.78
- Type
- journal article
- Language
- en
- Open access
- closed
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- Stortz, T. A., Zetzl, A. K., Barbut, S., Cattaruzza, A., & Marangoni, A. G. (2012). Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technology. https://doi.org/10.1002/lite.201200205
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
