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Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications
Jun An1,2, Feiyan Yang3, Liyou Zheng4
1College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Edible oleogels transform liquid oils into healthier semi-solid fats, offering alternatives to traditional fats by reducing saturated and trans fatty acids. Their performance depends on oil, gelator, interactions, and processing, with ongoing research into advanced structures and applications.
Area of Science:
- Food Science and Technology
- Materials Science
- Nutritional Science
Background:
- Edible oleogels offer a healthier alternative to conventional solid fats by converting liquid oils into semi-solid structures.
- They enable reduction in saturated and trans fatty acid intake, aligning with public health recommendations.
- Oleogel performance is complex, influenced by oil composition, oleogelator properties, molecular interactions, and processing history.
Purpose of the Study:
- To systematically review key factors influencing edible oleogel formation and performance.
- To critically discuss emerging structural modulation approaches and their impact on oleogel properties.
- To highlight structure-function relationships and recent food applications of oleogels.
Main Methods:
- Comprehensive literature review focusing on oleogel formation mechanisms, structural regulation, and food applications.
- Analysis of factors including oil composition, gelator type/concentration, molecular interactions, and processing parameters.
- Discussion of advanced techniques like multi-component oleogelators, hybrid biopolymer systems, and novel processing technologies.
Main Results:
- Key factors influencing oleogel performance include oil phase composition, gelator properties, molecular interactions, and processing parameters.
- Advanced structural modulation strategies (multi-component systems, hybrid biopolymers, novel processing) significantly affect crystallization, network architecture, rheology, and stability.
- Hierarchical structure-function relationships are crucial for macroscopic functionality, digestibility, and bioactive compound delivery.
Conclusions:
- This review provides a framework for understanding the structural engineering of edible oleogels.
- Insights are offered for the rational design of healthier and more functional lipid-based food systems.
- Future opportunities lie in next-generation oleogelators, hierarchical structural control, responsive systems, and industrial-scale manufacturing.
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