Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment.

Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the development of foreign smells and secondary fat oxidation products may impact the quality and safety of such items. In this work, we studied the volatile compounds' profiles of oleogels structured with individual fractions of beeswax using ultrasonic treatment.

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.

The Influence of Edible Oils' Composition on the Properties of Beeswax-Based Oleogels.

This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized.