Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Abstract

Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.

The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis

“…This hinders the connectivity of the crystal network and results in weak interparticle interactions between β-amyrin particles [ 27 , 43 ]. Over time, this may decrease the hardness of the oleogel, decrease the OBC, and lead to phase separation of the oleogel [ 44 , 45 ].…”

“…This result indicates that oleogels prepared from longer-chain and highly unsaturated oils exhibit higher strength, whereas oleogels prepared from oils with shorter chains and higher saturation levels have lower strength. The potential reason is that an LO-based oleogel rich in long-chain and unsaturated fatty acids can facilitate interactions between β-amyrin particles [ 45 ]. Simultaneously, the result implies that oleogels with higher rheological properties exhibit strong gel strength, characterized by high stability and a solid texture [ 51 ].…”

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

“…An alternative approach that has garnered attention in recent years involves the use of oleogels as a substitute for traditional fats and for the delivery of bioactive compounds [ 6 , 7 , 8 ]. Oleogels are formed by entrapping liquid vegetable oils within a three-dimensional network using small amounts of one or more gelators, resulting in structures which mimic the properties of solid fats [ 9 , 10 , 11 , 12 ]. Specifically, vegetable oil, often with a high nutritional value, and structuring agents undergo heating to a temperature exceeding the melting point of the gelators.…”

Reduction of Saturated Fat in Dark Chocolate using Sacha Inchi (Plukenetia volubilis) Oil Oleogel

“…Edible vegetable oils (soybean, canola, sunflower and corn) are high in PUFAs, which consist of linoleic (omega-6) and α-linolenic acids (omega-3) (Loganathan & Kim-Tiu 2022). Recently, oleogels developed as the latest innovative technology for oil structuring Ishak et al to entrap bulk vegetable oils within a thermoreversible and three-dimensional gel network by food-grade oleogelators (Perţa-Crişan et al 2023). At the same time, vegetable oils are transformed into solid fat by lowering the content of saturated fats, increasing the amount of PUFAs and retaining the chemical composition of the oils (Manzoor et al 2022).…”