Development of an Operational Map for the 3D Printing of Phytosterol-Enriched Oleogels: Rheological Insights and Applications in Nutraceutical Design.

Three-dimensional (3D) printing attracts significant interest in the food industry for its ability to create complex structures and customize nutritional content. Printing materials, or inks, are specially formulated for food or nutraceuticals. These inks must exhibit proper rheological properties to flow smoothly during printing and form stable final structures.

An overview of structure engineering to tailor the functionality of monoglyceride oleogels.

Monoglyceride (MG)-based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point.

Preparation of highly stable oleogel-based nanoemulsions for encapsulation and controlled release of curcumin.

Oleogels have been proposed as suitable systems for the encapsulation and delivery of lipophilic bioactive compounds. This work aimed to produce stable nanoemulsions of gelled-oil particles using monoglyceride (MG) oleogels loaded with curcumin. High-speed homogenization followed by ultrasonication was used for obtaining colloidal dispersions.

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies.

Background: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material.

Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent.

The objective of this study was to evaluate the capacity of recovered sunflower waxes (RW) to be used as a structuring agent of oleogel emulsions in comparison with commercial sunflower waxes (CW). RW were recovered from filter cake with a simple hexane extraction procedure. For this purpose, oleogel-based emulsions were prepared using 2%, 3.