Oleogels in flour-based foods: an overview from the perspective of crystalline structure and functional performance

Driven by the demand for healthier flour-based products, oleogelation emerges as a promising alternative to traditional plastic fats by structuring liquid oils into semi-solids. This review summarizes the traditional roles of plastic fats in products like cakes, bread, and biscuits, and provides an overview of oleogel structuring mechanisms, preparation methods, crystalline architectures, and current applications. Special attention is given to the influence of oleogel crystalline structure on functional properties and product performance. While oleogels can reduce unhealthy fats and improve air retention and oxidative stability, their potential for flavor reduction and altered mouthfeel limits their use as full-fat replacements. Critical knowledge gaps remain regarding interactions with proteins and starches, digestibility, and sensory impacts. Future research should focus on elucidating the effects of oleogel crystal morphology and type on the properties of flour products, providing new insights for developing a new generation of nutrient-fortified and highly effective alternatives to plastic fats.