Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.

One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated.

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review.

The use of oleogels as an alternative to solid fats to reduce the content of saturated and -isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem.

[Prediction of melting temperatures of wax gelators depending on their component composition].

The study of wax gelators is a new direction with the potential for use in foods for special dietary uses. Waxes of both plant and animal origin, which consist of various combinations of organic compounds: hydrocarbons, wax esters, free fatty acids and free higher alcohols, are among the studied ones. One of the main characteristics of these gelling agents is their melting point, which largely depends on the component composition of the wax.

[Formation of the organoleptic profile of sugar cookies with a modified fat component].

Currently, as part of solving the problems of improving the quality and safety of food, research is underway on the introduction of oleogels into foodstuffs to replace solid fats, which contain saturated and trans-isomeric fatty acids. However, such a replacement leads to a change in the organoleptic characteristics of food. of the work was to identify the characteristics that affect the difference in the perception of cookie descriptors baked using hard fat and oleogels.

[Efficacy of newly developed food for special dietary use in the diet of patients with non-alcoholic steatohepatitis].

Although diet plays a leading role in treatment of non-alcoholic fatty disease (and, in particular, non-alcoholic steatohepatitis), specialized foods for the treatment of these patients have not yet been developed. of the study was to assess efficacy of the food for special dietary use (FSDU) in patients with non-alcoholic steatohepatitis. .