Comprehensive Review on Oleogels Structured by Lipid-Based Compounds: From Structure Mechanisms to Nutritional...

Area of Science:

• Food Science and Technology
• Nutritional Science
• Materials Science

Background:

• Oleogels are gaining attention as viable fat substitutes in the food industry.
• Lipid-based compounds like fatty acids (FAs) and fatty alcohols are key structurants for oleogels.
• Understanding oleogel properties is crucial for their application as healthier fat alternatives.

Purpose of the Study:

• To review the impact of oleogel composition on nutritional functionality and food applications.
• To explore how structurant type, solvent oil, and processing conditions influence oleogel properties.
• To assess the health benefits and identify areas for further research in oleogel technology.

Main Methods:

• Review of existing literature on oleogel composition, properties, and applications.
• Analysis of factors influencing oleogel structuring, including synergistic effects between components.
• Examination of a thermodynamics-based screening model for identifying oil-structuring combinations.

Main Results:

• Oleogel properties are significantly influenced by structurant concentration/type, solvent oil profile, and processing conditions (cooling rate, shear).
• Synergistic effects between fatty acids and fatty alcohols in oleogel formation were confirmed.
• Oleogels offer health benefits like replacing harmful fats and delivering bioactives, but require long-term safety studies.

Conclusions:

• Modulating oleogel composition and processing allows tailoring of properties for enhanced nutritional function and broader food applications.
• Oleogels have demonstrated successful application across various food categories, including bakery, dairy, and spreads.
• Further investigation into nutritional roles, functional food applications, regulatory aspects, and long-term metabolic effects is warranted.