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A Novel Approach to Reducing Saturated Fatty Acids in Filling Creams Using Oleogels With Monoglyceride and Beeswax

Arezou Habibzadeh1, Nastaran Farajzadeh1, Leila Roufegarinejad1

  • 1Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.

Journal of Food Science
|June 16, 2026
PubMed
Abstract

Keywords:
beeswaxcamelina oilfat replacerfilling creammonoglyceride

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