Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110416
Abstract: Recently an approach has been developed to structure plant-based lipids with the intention to mimic animal fat tissue in processed meat products or analogues. This study investigated the comminution behavior in a bowl chopper of… read more here.
Keywords: comminution behavior; based lipids; solid fat; mechanical properties ... See more keywords
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.07.014
Abstract: Preservation of emulsions relies on factors including pH, temperature, structure and the application of carboxylic acid preservatives, such as sorbic and benzoic acid. Organic acid preservatives tend to migrate to the lipid phase of emulsions.… read more here.
Keywords: phase; solid fat; effect; sorbic acid ... See more keywords
Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b01156
Abstract: Whey-protein-isolate-based emulsion gels were prepared through a cold-set gelation process, and the effect of the solid fat (coconut oil) content in the oil phase on gel properties and β-carotene stability was investigated. An increase in… read more here.
Keywords: solid fat; content; emulsion gels; stability ... See more keywords
Comparative effects of ‘solid’-fat sources as a substitute for yellow grease on digestion of diets for feedlot cattle
Sign Up to like & getrecommendations! Published in 2019 at "Animal Production Science"
DOI: 10.1071/an16820
Abstract: Five cannulated Holstein steers fed a steam-flaked corn-based growing diet containing 40% of alfalfa hay were used in a 5 × 5 Latin square design to examine the effect of ‘solid’ supplemental fats as a… read more here.
Keywords: substitute yellow; digestion; yellow grease; solid fat ... See more keywords
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12928
Abstract: The growing awareness of the adverse health effects of trans-fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great… read more here.
Keywords: solid fat; oil; composition; oleogelation mechanism ... See more keywords
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Science and Technology"
DOI: 10.1111/ijfs.14449
Abstract: Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced… read more here.
Keywords: reduced fat; double emulsions; phase; solid fat ... See more keywords
Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1053469
Abstract: The emulsion gels that can be used as solid fat replacers were produced with different polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and KGM), pea protein isolate (PPI) and sunflower seed oil. The effect… read more here.
Keywords: solid fat; fat mimetic; protein isolate; pea protein ... See more keywords
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil
Sign Up to like & getrecommendations! Published in 2021 at "Grasas y Aceites"
DOI: 10.3989/gya.0325201
Abstract: The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has… read more here.
Keywords: kernel oil; syagrus romanzoffiana; romanzoffiana kernel; solid fat ... See more keywords
A Preparation Technique of Fine S/O/W Emulsions for Protein Delivery Formed with Solid Fat.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of oleo science"
DOI: 10.5650/jos.ess22170
Abstract: The improvement in the stability of solid-in-oil-in-water (S/O/W) emulsions, which are used as carriers for protein delivery, was investigated. For this purpose, emulsions were prepared using trimyristin, a solid fat, as the oil phase, and… read more here.
Keywords: solid fat; fine emulsions; protein delivery; technique fine ... See more keywords