Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

Abstract

The physical state of oil depends on the saturation level and carbon number of fatty acids, isomer (cis-/trans) content, and the position of fatty acids in glycerol. The physical properties of oils can be modified by technological applications such as fractionation, hydrogenation, and interesterification, so liquid oils can be converted into a semi-solid or solid form. However, these present technologies have certain disadvantages such as an increase in trans fatty acid and saturated fatty acid content, and high

The application of oleogels in food products: Classification, preparation, and characterisation

“…There are shortcomings to direct oleogel reactions due to the high temperature process of preparing, leading to oxidation and mass loss of oil. Therefore, some studies have explored using indirect template methods to prepare oleogels, mainly including emulsion template methods (Erinç and Okur, 2021), foam template methods (Oh et al, 2019), or solvent exchange methods (Davidovich-Pinhas et al, 2016). In the emulsion template method, the emulsion is commonly employed as a template for the preparation of oleogels.…”