ArticleScientific reports2022
A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 31 citations in OpenAlex.
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
- Anti-colorectal cancer activity of constructed oleogels based on encapsulated bioactive canola extract in lecithin for edible semisolid applications.Scientific reports · 2025Article
- Oleogels: Versatile Novel Semi-Solid System for Pharmaceuticals.AAPS PharmSciTech · 2024Review
- Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review.Food science and biotechnology · 2024Review
- Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper.International journal of food science · 2024Article
- Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.Gels (Basel, Switzerland) · 2023Article
- Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods.Foods (Basel, Switzerland) · 2023Review
- Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.Gels (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40-4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22-16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO
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Registered trials
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