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Oleogels: Uses, Applications, and Potential in the Food Industry
Abraham A Abe1, Iolinda Aiello1,2, Cesare Oliviero Rossi1,3
1INSTM-Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali, Via G. Giusti, 9, 50121 Firenze, Italy.
Gels (Basel, Switzerland)
|July 25, 2025
Summary
Oleogels offer a healthier fat alternative in food, improving nutrition and texture without compromising taste. Further research is needed to overcome challenges in production and consumer acceptance for wider adoption.
Area of Science:
- Food Science
- Materials Science
- Nutritional Science
Background:
- Oleogels are organogel subclass with healthier fat profiles than traditional solid fats.
- They offer desirable sensory and textural properties for various food products.
- Increasing interest due to health benefits and consumer demand for cleaner labels.
Purpose of the Study:
- To review the state-of-the-art of oleogels in the food industry.
- To highlight their structure, properties, and applications.
- To identify challenges and future research directions.
Main Methods:
- Literature review and synthesis of existing research on oleogels.
- Analysis of oleogel structure, properties, and food applications.
- Identification of challenges and future research needs.
Main Results:
- Oleogels can replace conventional fats, enhancing nutritional and sensory profiles.
- Plant-based gelators reduce saturated fat and align with sustainability demands.
- Challenges include oil stability, sensory acceptance, and scalable production.
Conclusions:
- Oleogels show significant potential as a sustainable and healthier fat alternative.
- Further research is crucial to optimize formulations and address industrial adoption barriers.
- Future work should focus on properties, sensory evaluation, regulation, and sustainable production.
