Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Abstract

The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest. In the development of oleogels, highly unsaturated oils can be structured through different gelation mechanisms by varying structuring agents (e.g., polymeric or low molecular weight oleogelators). Due to their potential to reduce saturated fat in food products while also providing solid texture without changing the oil's chemical composition and nutritional values, oleogels have been introduced into various products (meat, spread, and confectionary) as alternatives to traditional solid fats. However, the shortcomings of oleogels cannot be ignored, such as the softer texture and the poorer plasticity than traditional solid fat. As the physicochemical properties and functionalities of oleogels are highly dependent on their composition and structuring mechanism, it is possible to obtain a product with desirable functionality by choosing a suitable oleogelator or oil phase. Thus, comprehensive and detailed knowledge regarding the role of oleoglarors, oil phase, and oleogelation mechanism on oleogelation is needed. This review primarily focuses on published information within the last decades addressing how the composition and oleogelation mechanism affect the structure and functionality of oleogels and oleogel‐based products. The factors affecting the oil gelation are summarized concerning three aspects: (i) oleogelator (chemical composition and molecular structure); (ii) oil phase (TAG composition and minor component); and (iii) oleogelation mechanism. Finally, the future perspectives toward oleogels are highlighted. This review aims to deepen the understanding of oleogelation and the rational design of oleogel‐based products.

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

“…Meanwhile, 720 cm À1 revealed the association with (CH 2 ) n alkyl chain band in fish oil. Li et al (2022) reported the presence of van der Waals forces that were also involved in the stabilisation of oleogel structure. The structure of oleogel, which was partially crystalline and generated from the formation of hydrogen bonds with wax was emphasised (G ómez-Estaca et al, 2019).…”

Role of encapsulation on the bioavailability of omega‐3 fatty acids

“…The main structures are formed by the hydrogen bonding, covalent, ionic, and Van der Waals interactions (Pehlivanoğlu et al., 2018). The type and concentration of gelator used, along with the cooling and shear rate, significantly impact the physical characteristics of oleogels (Li et al., 2022). Oleogels have been successfully employed to encapsulate retinyl palmitate and fish oil (Rehman et al., 2014; Tian & Acevedo, 2018).…”

Physical Properties and Stability of Oleogels and Oleogel Emulsions Based on Human Milk Mimic Oil

“…7−9 For cosmetic goods, oleogels can improve product storage stability. 6 The advantage of bioactive substance encapsulation in oleogels is leveraged in pharmaceutical development and medical efficacy-controlled release. 10 Moreover, the oleogel emulsion is one of the most widely used systems.…”