The application of oleogels in food products: Classification, preparation, and characterisation

Abstract

Oleogels have been extensively investigated in the food processing in recent years, and they have become one of the healthier alternative. The possibility of constructing oleogel material in a manner similar to hydrocolloid gel has now been gradually becoming a reality. In this regard, this review provides coverage of the latest developments and applications of oleogels in terms of preparation strategies, physicochemical properties, health aspects, and potential food applications. Both solid fat content and crystallisation behaviour are discussed for oleogels fabricated by gelators and under different conditions. Oleogels could replace hydrogenated vegetable oils in food product, reduce the fatty acid content, and be used to prepare food products such as meat, ice-cream, chocolate, bread, and biscuits with desirable properties. The aims were to assess the formation mechanism, construction methods of oleogels and the advance on the application of oleogel structures in the food field, as well as the further exploration of oleogels and in complex food systems in the future.

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“…The fact that the oleogels are largely devoid of TFA throughout gelation without hydrogenation is another key characteristic. [12] This is the advantages of oleogels in food industry and marketed preparation It is easy to prepare, More stable than other gel types. enhanced drug permeability.…”

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

“…Due to its semi-crystalline nature, the solgel transition of EC in the presence of liquid oil involves the phase transition temperature, causing the EC polymer to melt and disperse in the oil. During cooling, the cross-linking of ECs in the hydrophobic phase creates a homogeneous and stable three-dimensional network structure, binding the hydrophobic phase oil through physical factors such as hydrogen bonds and van der Waals forces [27]. In a study by Zhang et al (2019), the high-temperature cross-linking of EC molecules in cinnamon oil oleogels revealed a denser system with increased EC viscosity, enhancing oil binding and stability [28].…”

Oleogels – An Alternative to Replace Animal Fats in Meat Products

“…A positive feature of oleogels is that they are obtained by gelation without hydrolysis, while sterols and vitamin E remain stable during gel formation (Xu et al, 2022). However, the effect of processing, cooking, freezing storage as well as the type of fat used can affect the stability and content of vitamin E in meat products (Wan Rosli et al, 2006).…”