PRELIMINARY STUDIES ABOUT SOME FACTORS INFLUENCING THE PROPERTIES OF OLEOGELS
Keywords:
oleogels, pumpkin seed oil, rapeseed oil, textureAbstract
Nowadays, the use of oleogels offers several advantages in food products. They can mimic the
functionality of solid fats, providing structure, stability, and mouthfeel to various food formulations. By replacing solid
fats or hydrogenated oils with oleogels, manufacturers can reduce or eliminate trans fats and therefore produce
healthier food products. The present study focuses on the formulation of oleogels based on pumpkin seeds and rapeseed
oils and the use of beeswax or ethylcellulose as oleogelators. The preliminary results indicate that the pumpkin seeds
oil contributes to the formation of oleogels with higher consistency. Furthermore, the mechanical properties of oleogels
can be manipulated, by adjusting some parameters, such as the type of oil and the kind and concentration of the
oleogelator.
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