Recent advances on food‐based applications of monoglyceride oleogels

Abstract

Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health‐promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel‐based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies.

Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

“…Although diacylglycerols and monoacylglycerols are known emulsifiers, their use in chocolate production is limited. It is generally used in products such as bread, cake and margarine (Norn, 2015;Palla et al, 2022).…”

Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile

“…Since TFAs were found in the CM composition, reformulation with oleogel also eliminated these undesirable FAs. The degree to which saturated and trans fats are reduced by using an oleogel to replace a commercial fat in a food formulation depends on the FA composition of both lipid materials and the substitution level (Palla et al, 2022). In this work, the oleogel was used for full-fat replacement in a relatively low-fat (10.43 wt%) muffin formulation.…”

“…They are formed by the entrapment of a high amount of oil within a three‐dimensional gel network created by structuring agents added in low concentrations. Most of studies on oleogels as fat replacers in bakery products are recent (Palla et al, 2022; Silva et al, 2022). For example, cakes and cookies made with oleogels from waxes and saturated monoglycerides (MGs) have shown similar appearance, texture, flavor, and overall acceptability to control products (Li et al, 2021; Pehlivanoğlu et al, 2018; Yilmaz & Öǧütcü, 2015).…”

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

“…Gels 2024, 10, 195 2 of 17 Monoglycerides (MGs) have been extensively studied for their satisfactory gelling ability and their physicochemical and structural properties that render them appropriate for numerous food applications [6,18,19]. The characteristics of the produced MGs oleogels are impacted by factors including their concentration, the oil type, and the processing conditions [1].…”