Demirkesen et al., 2020 - Google Patents
Recent developments of oleogel utilizations in bakery productsDemirkesen et al., 2020
View PDF- Document ID
- 5063381300634989393
- Author
- Demirkesen I
- Mert B
- Publication year
- Publication venue
- Critical reviews in food science and nutrition
External Links
Snippet
Available evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary heart disease. Thus, the importance of limiting of saturated fatty acid intake as well as the …
- 235000015173 baked goods and baking mixes 0 title abstract description 50
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto
- A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Demirkesen et al. | Recent developments of oleogel utilizations in bakery products | |
| Pehlivanoğlu et al. | Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications | |
| López-Pedrouso et al. | Novel strategy for developing healthy meat products replacing saturated fat with oleogels | |
| Patel et al. | Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products | |
| Luo et al. | Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application | |
| Silva et al. | Oleogels as a fat substitute in food: A current review | |
| Martins et al. | Edible oleogels: An opportunity for fat replacement in foods | |
| Mert et al. | Reducing saturated fat with oleogel/shortening blends in a baked product | |
| Patel et al. | Edible oil structuring: an overview and recent updates | |
| JP5901617B2 (en) | Food composition containing organogel | |
| Wang et al. | Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review | |
| Park et al. | A critical review of the last 10 years of oleogels in food | |
| Blake et al. | Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic | |
| Mandu et al. | Waxes used as structuring agents for food organogels: A Review | |
| Pakseresht et al. | Advances in multi-component supramolecular oleogels-a review | |
| Cui et al. | Oleogels as animal fat and shortening replacers: Research advances and application challenges | |
| Mahmud et al. | A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods | |
| Zetzl et al. | Structured emulsions and edible oleogels as solutions to trans fat | |
| Demirci et al. | Oleogels for food applications | |
| Xu et al. | The application of oleogels in food products: Classification, preparation, and characterisation | |
| TW202011817A (en) | Cheese-like food | |
| Chowdhury et al. | A review of oleogels applications in dairy foods | |
| Parmar et al. | Recent advances in fabrication of food grade oleogels: structuring methods, functional properties and technical feasibility in food products | |
| JP2011193734A (en) | Water-in-oil food | |
| JP6337593B2 (en) | Oil-in-water emulsion composition for roll-in |