Oleogel-based emulsions: Concepts, structuring agents, and applications in food

Area of Science:

• Food Science
• Materials Science
• Colloid and Surface Chemistry

Background:

• Oleogels offer a versatile platform for creating mimetic fat systems.
• Emulsified systems based on oleogels can be tailored for specific applications.
• Understanding the structuring mechanisms is key to controlling emulsion properties.

Purpose of the Study:

• To review the application of oleogel technology in emulsified systems, focusing on oil-continuous phases.
• To detail the influence of water content and formulation components on emulsion properties.
• To explore the structuring mechanisms and industrial applications of oleogel-based emulsions.

Main Methods:

• Review of literature on oleogel-based emulsions.
• Analysis of factors influencing texture and rheological properties.
• Discussion of Pickering, network, and combined stabilization mechanisms.

Main Results:

• Oleogel emulsions exhibit tunable textures and rheological properties based on water content and formulation.
• Certain gelators provide enhanced emulsion stability through interfacial activity.
• Structuring mechanisms include Pickering, network formation, and combined approaches.

Conclusions:

• Oleogel-based emulsions represent a promising technology for the food and cosmetics industries.
• These systems can serve as healthier alternatives by reducing lipid and saturated fat content.
• Further research into gelator selection and processing methods can optimize oleogel emulsion performance.