Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridkarasu, salih/0000-0002-2324-1865
dc.authoridDemirci, Mehmet/0000-0002-4394-9852
dc.authoridPoklar Ulrih, Natasa/0000-0002-2731-9973
dc.contributor.authorPehlivanoglu, Halime
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorToker, Omer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorKarasu, Salih
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-12-24T19:28:14Z
dc.date.available2024-12-24T19:28:14Z
dc.date.issued2018
dc.departmentSiirt Üniversitesi
dc.description.abstractOils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.
dc.identifier.doi10.1080/10408398.2016.1256866
dc.identifier.endpage1341
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issue8
dc.identifier.pmid27830932
dc.identifier.scopus2-s2.0-85025134837
dc.identifier.scopusqualityQ1
dc.identifier.startpage1330
dc.identifier.urihttps://doi.org/10.1080/10408398.2016.1256866
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6981
dc.identifier.volume58
dc.identifier.wosWOS:000431691700007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectOleogel
dc.subjectproduction
dc.subjectapplications
dc.subjectfood
dc.subjectsaturated fatty acid
dc.titleOleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
dc.typeReview Article

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