Oleogels as a Fat Substitute in Food: A Current Review

Silva, Roberta Claro da; Ferdaus, Jannatul; Foguel, Aline; Silva, Thais Lomônaco Teodoro da

doi:10.3390/gels9030180

Cited by 54 publications

(35 citation statements)

References 123 publications

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“…Although for the confectionary and dairy products some promising results (such as ethyl cellulose and monoglycerides in chocolates, waxes in ice cream and chocolate paste, and monoglycerides in fillings) have been published. However, there is a need for more studies to be carried out that will confirm the findings especially with regard to shelf life, heat stability, and sensory acceptance if the goal is to achieve 100% replacement (Silva et al, 2023). Additionally, more studies on scaling up some of the technologies that have been used in the fabrication and testing of the techno-functional properties of oleogels need to be carried out to pave way for their application in food product manufacture.…”

Section: Food Polymer Oleogelsmentioning

confidence: 99%

Plant‐based foods as meat and fat substitutes

Munialo

Vriesekoop

2023

Food Science & Nutrition

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Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of trans and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of trans and saturated fatty acids, the formulation of plant‐based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant‐based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.

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Section: Food Polymer Oleogelsmentioning

confidence: 99%

Plant‐based foods as meat and fat substitutes

Munialo

Vriesekoop

2023

Food Science & Nutrition

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“…Fats and oils play a variety of roles in UPFs that contribute to their desirable sensory attributes, including contributing to their appearance, texture, mouthfeel, and flavor profile (Chung et al, 2016). Some of these attributes can be provided using fat substitutes or mimetics, such as non-digestible fats, oleogels, biopolymer microspheres, or structured emulsions (da Silva et al, 2023;Kew et al, 2020;Patel et al, 2020;Peng & Yao, 2017).…”

Section: Fat Reductionmentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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“…Oleogels demonstrate unique advantages for the encapsulation of volatile substances due to their temperature sensitivity and sealing effect (Ashkar et al ., 2019). Hence, oleogels present a new opportunity to substitute highly saturated and hydrogenated fats in the food industry (Puscas et al ., 2020; Silva et al ., 2023). More specifically, they form structured and self‐supporting semi‐solid lipid‐based materials from liquid oils through the addition of gelling agents.…”

Section: Introductionmentioning

confidence: 99%

Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

Liu,

Zhou,

Gao

et al. 2024

Int J of Food Sci Tech

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SummaryD‐limonene is an important flavouring ingredient with a wide range of applications. However, its high volatility and low stability have severely impacted its application in the food industry. To address these limitations, temperature‐flavour release control system is expected to be established to reduce the loss of D‐limonene during processing and storage, as well as to control its release by temperature. The aim of the current study is to construct an oleogel system to encapsulate D‐limonene using carnauba wax as a gelling agent and palm oils (POs) as the base oil. POs with 24 °C, 38 °C, 42 °C, 48 °C, and 52 °C melting points were selected to systematically investigate the effects of the base oil melting point on the crystal morphology, interactions, physicochemical properties, microstructure, and D‐limonene release of the oleogels. The enthalpy of melting, enthalpy of crystallisation, hardness, stickiness, and gel strength increased in oleogels prepared using POs with a higher melting point. In addition, the oil‐binding capacity (OBC) (>95%) of the oleogels increased with the base oil melting point, while the fat crystal distribution became more homogeneous and denser. Based on the influence that extraction temperature has on the concentration of released D‐limonene (a lower concentration of aroma was released from high‐melting‐point POs oleogels at low temperatures (<1.9 mg mL−1), whereas the control group released >2.5 mg mL−1), suitable POs can be selected to achieve the release or retention of the aroma. These results demonstrate that a temperature‐responsive flavour delivery system can be prepared with different PO melting points. The molecular dynamics of flavour release revealed that storage temperature and fat crystalline state impact the cumulative release rate of D‐limonene.

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Oleogels as a Fat Substitute in Food: A Current Review

Cited by 54 publications

References 123 publications

Plant‐based foods as meat and fat substitutes

Plant‐based foods as meat and fat substitutes

Designing healthier and more sustainable ultraprocessed foods

Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

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