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Recent advances in fabrication of food grade oleogels: structuring methods, functional properties and technical feasibility in food products

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Abstract

Fat is an important part of the food industry as it contributes to the flavor, lubricity, texture, and satiety of the product. Particularly, fats that are rich in trans and saturated fatty acids are relatively inexpensive and provide longer shelf life, desirable food stability and texture in foods such as shortenings, fast foods, ready-to-cook, partially hydrogenated oils, stick margarines, snacks, spreads and bakery products. However, saturated fats and artificial trans fatty acids are associated with negative health effects. Oleogels are solid fat-like oil gels, developed from edible components that exhibit properties similar to solid fats. In terms of similarity to hard stock fat, texture attributes, dietary nutrition, oxidative stability, oil binding capacity, solid fat content and rheological properties were found comparable in oleogel incorporated food formulations. Voluminous work on arbitrary methods has been done in recent years, which calls for re-evaluation of analysis for proper characterization and functionality. This review contributes to a comprehensive understanding of the characteristics and applications of oleogels, demonstrating the potential of oleogel as a nutritional substitute rather than just a fat replacer.

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  1. Department of Food Science and Technology, Punjab Agricultural University, 141 004, Ludhiana, India

    Vijaya Parmar, Rajan Sharma, Savita Sharma & Baljit Singh

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  1. Vijaya Parmar
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  2. Rajan Sharma
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Parmar, V., Sharma, R., Sharma, S. et al. Recent advances in fabrication of food grade oleogels: structuring methods, functional properties and technical feasibility in food products. Food Measure 16, 4687–4702 (2022). https://doi.org/10.1007/s11694-022-01538-4

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