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To Butter or Replace With Plant-Based Oils, That Is the Question.
JAMA Intern Med
March 2025
Division of Public Health Sciences, Department of Surgery, Washington University School of Medicine in St Louis, St Louis, Missouri.
Hemp seed oil-based emulsion gels stabilized by soybean protein isolate, inulin, and glyceryl monostearate: Phase inversion and baking application.
Int J Biol Macromol
February 2025
College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address:
This study delved into the potential of hemp seed oil (HSO)-based emulsion gels stabilized by soybean isolate protein (SPI) using high-speed dispersion method as innovative butter substitutes in the bakery industry, offering a dual benefit of health and functionality. In order to better mimic the properties of butter, the storage stability and plasticity of the emulsion gel were increased by successive attempts to add inulin to the SPI solution and glycerol monostearate (GMS) to the hemp seed oil as structuring agents. There was phase inversion as GMS added, 2 % GMS addition caused phase inverted from O/W to semibicontinuous, and W/O appeared when GMS increased to 4 % or more.
View Article and Find Full Text PDFMangosteen Seed Fat: A Typical 1,3-Distearoyl-Sn-2-Linoleoyl-Glycerol-Rich Fat and Its Effects on Delaying Chocolate Fat Bloom.
Foods
February 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Mangosteen seed fat (MSF), a novel tropical seed fat, predominantly comprises 1,3-distearoyl-2-linoleoyl-glycerol (StLSt) and 1,3-distearoyl-2-oleoyl-glycerol (StOSt). The fat was blended with cocoa butter (CB) in proportions of 5%, 25% and 60% in the present study, and the binary blends achieved acceptable miscibility. It was indicated that StLSt could be mixed well with the symmetrical monounsaturated triacylglycerols in CB, especially StOSt, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POSt) and 1,3-dipalmitoyl-2-oleoyl-glycerol (POP).
View Article and Find Full Text PDFWhey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation.
Food Chem
February 2025
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. Electronic address:
Research on oleogels has a health and sustainability imperative for reducing saturated-fat intake. Herein, the physicochemical properties of whey protein aggregates (WPA) with α-lactalbumin (α-La) addition (5-10 %), ultrasonication (1-2 min), and heating process (85-95 °C), and consequently, the functional characteristics of WPA-based oleogels (WPO) and their potential for replacing commercial butter were investigated. More α-La incorporation and longer ultrasonication increased the hydrogen bonding and β-sheet (34 %-50 %), while reduced random coil of WPA (27 %-11 %), which promoted WPA formation, increased WPA structural density, and led to a decline in particle size of WPA driven by surface hydrophobicity decrease.
View Article and Find Full Text PDFChanges in olive oil consumption and long-term body weight changes in 3 United States prospective cohort studies.
Am J Clin Nutr
February 2025
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, United States.
Background: Olive oil intake is inversely associated with risk of cardiometabolic diseases. However, its energy density has raised concerns about weight gain. In this prospective cohort study, we examined the associations between long-term changes in olive oil consumption and changes in body weight.
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