| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5768199 | Food Research International | 2017 | 11 Pages |
â¢Edible oleogels are becoming a more realistic alternative for hardstock fats in processed foods.â¢Oleogels, in some cases, have similar sensory properties with enhanced nutritional profiles.â¢Most edible oleogels currently being investigated have added bioactive benefits.
Trans and saturated fat replacers/substitutes have been a tremendously active area of research for the food industry. Unlike polymers used for hydrogels, oleogels utilize small, amphiphilic molecules that self-assemble via highly specific, non-covalent interactions entrapping liquid oil via capillary forces. Edible applications of oleogels have replaced the need for trans unsaturated and saturated fatty acids to structure processed foods. These innovations mitigate the use of hardstock fats that are associated with deleterious health risks and negative consumer perception. Over the past decade, oleogels have made significant strides towards emulating desired sensory traits while maintaining healthy nutritional profile of the oil. Due to the rapid advancements in the past decade, the most promising technologies will be reviewed.
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