Chitosan as a versatile platform for oleogel design: A review

Chitosan, as a versatile biological macromolecule, has emerged as a promising structuring agent (oleogelator) for the development of oleogels aimed at replacing solid fats rich in saturated and trans fatty acids. Its ability to form structured three-dimensional networks enables the design of chitosan-based oleogels with improved nutritional e bioactive properties while maintaining desirable technological functionality in foods. This narrative review focuses on chitosan-based oleogels, providing an integrated and mechanistic analysis of advances reported in studies published from February 2022 to January 2026. Emphasis is placed on structure-function relationships, highlighting how chitosan concentration, crosslinking strategies, and interactions with co-structuring agents govern network architecture, mechanical properties, and oil-binding capacity. The review also discusses how chitosan-driven structures influence lipid digestibility and the controlled delivery of bioactive compounds. Based on critical analysis of the literature, most chitosan-oleogels are produced via the emulsion-templated approach, with mechanical properties tunable by chitosan concentration and the use of crosslinkers and co-structuring agents. These oleogels present moderate to high oil binding capacities, hardness between 0.24 and 37.8 N, and an elastic modulus (G') within 10⁴-10⁶ Pa, being classified as strong gels. Improved stability is observed when networks are reinforced by Schiff-base linkages combined with electrostatic interactions. Chitosan-oleogels reduce free fatty acid release (16-56%) in vitro, however, they may also limit the bioaccessibility of bioactive compounds. Food applications and sensory studies remain limited. Future research should prioritize in vivo studies and industrial scale-up to consolidate their use in healthier food formulations.