Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie

Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra...

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Detalhes bibliográficos

Principais autores:	Cassandra Lizeth Flores-García, Nancy Medina-Herrera, Beatriz Adriana Rodríguez-Romero, Guillermo Cristian Guadalupe Martínez-Ávila, Romeo Rojas, Zahidd Meza-Carranco
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-08-01
coleção:	Gels
Assuntos:	organic candelilla wax linseed oil oleogelation process physicochemical properties
Acesso em linha:	https://www.mdpi.com/2310-2861/9/8/636
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