Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.

In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition instead of shortening. For this aim, five different oleogels were produced using different percentages of high oleic sunflower oil, cotton seed oil, and blend fat and they were used in the cake formulation instead of shortening. Some physicochemical properties of oleogels (solid fat content and fatty acid composition) were determined. Specific volume, color, textural, and sensory properties of cakes containing prepared oleogel were also analyzed and compared to those of control sample. In addition, rheological properties of the batters were also determined. Color properties of the oleogel‐containing cakes were found to be very similar to those of control sample. Oleogel formulation significantly affected the textural characteristics. Sensory scores showed that cakes including oleogels were found to be consumable level and the most acceptable sample was detected as the one including oleogel which was produced from high oleic acid sunflower oil and cotton seed oil at equal amounts (50/50). The results indicated that oleogels could be used in the formulation of cakes as a shortening replacer; thus, it might be possible to produce cakes rich in unsaturated fatty acids and cakes with lower calorie value, which is important for consumer acceptability of the products. Practical application Oleogels are novel system produced by solidifying liquid oils by using oleogelators and have great potential for food industry. Using oleogels in food formulations allows to manufacture products that contain low amount of saturated fatty acid, which protect human health, especially against cardiovascular diseases. Moreover, oleogels have been used in different food formulations such as cookies, meat products and cheese etc. In the present research, water based‐wax oleogels were used in the cake formulation instead of shortening and, findings showed that wax oleogels had not any reverse effect on the quality of food product. Also, due to low saturated fatty acid content of oleogels, many healthy food products could be produced using oleogels. On the other hand, as manufacturing process of oleogels is not that difficult, large amount of production could be easily achieved.

No abstract

Dual and triple combinations of high oleic acid sunflower oil (SO), SO, and blend oil (BO) were used to produce carnauba wax (CW) oleogels (OGs). Fatty acid composition, solid fat content (SFC), and rheological and textural properties of these OGs were determined and compared to laboratorymanufactured margarine. Fatty acid composition, SFC, rheological properties, and firmness value of the OGs were significantly influenced by oil combinations. The storage modulus (G') value was higher than the loss modulus (G'') value in all the OGs. It indicated they are solid-like characteristics. Positive correlation between hardness and A F parameter was found.

No abstract