ArticleFoods (Basel, Switzerland)2022
Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 30 citations in OpenAlex.
- Emulsion-Templated Oleogels from Citrus Fiber and Pumpkin Seed Oil By-Product as Palm Oil Substitutes in Chocolate Sauce.Foods (Basel, Switzerland) · 2026Article
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel.Journal of food science · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.Foods (Basel, Switzerland) · 2024Article
- Oleogel Systems for Chocolate Production: A Systematic Review.Gels (Basel, Switzerland) · 2024Review
- Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.Gels (Basel, Switzerland) · 2024Article
- A comprehensive review: Impact of oleogel application on food texture and sensory properties.Food science & nutrition · 2024Review
- Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie.Gels (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4-3.6 (candelilla case) or 3.7-3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.
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