Publications by authors named "Jose E Moros"
Article Synopsis
- Edible oleogels can effectively replace fats, and this study focuses on creating a stable oleogel using whey protein concentrate (WPC) combined with basil seed gum (BSG) and xanthan gum (XG) at various concentrations.
- Adding hydrocolloids like BSG and XG significantly enhances the oleogel's ability to hold oil and improves its stability under stress and heat, with centrifuge stability increasing from 26% to around 98% and 100% with optimal concentrations of XG and BSG, respectively.
- The study also found that incorporating either XG or BSG not only improved the oleogels’ physical and mechanical properties but that the best formulation used 0.6%
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.
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