Journal of Food, Agriculture and Environment

Oleogels as a potential replacement for solid fats in food processing: A systematic review

Author(s):

Snehal P. Khandekar,: Samruddhi N. Chavan, Shital A. Patil, Akshaya K. Sahoo

Recieved Date: 2022-08-22, Accepted Date: 2022-09-16

Abstract:

Solid fats play an important role in the manufacture of food products that have desirable quality properties by consumers, which can trigger many diseases such as obesity, diabetes and cardiovascular problems. Oleogels which promise not only a lower amount of saturated and trans-fatty acids but also a higher amount of unsaturated fatty acids, come into prominence recently. With the rise in consumer health consciousness in recent years, considerable effort has been made to find solid fat alternatives in order to minimize saturated fatty acid levels in foods. Due to their appealing advantages such as facile production, superior fatty acid composition and safe employment in food products to answer consumers desires for healthy products, oleogels have received much interest. This paper examines the use of food-grade and bio-based structurants in the production of edible oleogels with the goal of fat replacement, shortening replacement, and offering food products mechanical qualities and possible stability. The present food applications and potential developments for this type of structure and the gelation mechanisms and oil phases used during oleogel manufacturing are examined.

Keywords:

Oleogels.    structurants,    fat replacers,    properties,    applications,   purpose

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Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 3&4
Category: Food and Health
Pages: 41-46

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