Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat...

Oleogels, in which liquid oils are structured into semi-solid matrices by oleogelators, have been widely investigated as animal fat replacers in meat products, where they lower saturated fatty acid content while helping preserve texture, structure, and emulsion stability. The reported gains are substantial: structuring PUFA-rich oils to replace pork backfat has raised the PUFA/SFA ratio around 3.6-fold and cut the n-6/n-3 ratio up to 23-fold in burgers, while cellulose- and wax-structured systems have reduced saturated fat from roughly 42% to 15% of total fat in patties. In parallel, oleogels and structurally related gels act as carriers for lipophilic bioactives such as carotenoids, curcumin, phytosterols, and omega-3 fatty acids, improving oxidative stability and modulating digestive release, with encapsulation efficiencies exceeding 90% in some systems. Whether one structured-lipid system can perform both roles inside a meat matrix remains largely untested: direct evidence for classical oleogels is confined to a few cases, most clearly curcumin-loaded beeswax oleogels in pork burgers, which retained antioxidant protection through chilled storage and cooking. This review integrates the fat-replacement and bioactive-delivery studies, separates classical oleogels from gelled emulsions, Pickering emulsions, and bigels, and stratifies studies by level of evidence. Because most current support comes from related systems, it is framed as a perspective that maps this evidence gradient and defines the experiments required to validate dual-function oleogels under realistic meat processing and storage conditions.