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Edible oleogels: an opportunity for fat replacement in foods

Abstract

The scientific and industrial communities have been giving great attention to the development of new bio-based materials with potential use in innovative technological applications. Among these materials are the structures with gel-like behavior that can be used in cosmetic, pharmaceutical and food industries, aiming at controlling the physical properties of final products. In the past ten years, words like oleogel and organogel have been increasingly used, being the existent number of manuscripts and patents a proof of this tendency. In the food industry, oleogels can be used to control phase separation, decrease mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds. In most cases, their main features are related to the reorganization process of gelators after an increase of the temperature, above the melting or glass transition temperature of the materials, known as the direct method, but it is also possible to develop oleogels by indirect methods, such as emulsification and solvent exchange technique. In the direct methods, the reorganization is able to physically entrap oil leading to different physicochemical properties, being the rheological behavior and texture properties the frequently most studied ones. This review overviews the use of food grade and bio-based structurants to produce edible oleogels, aiming at fat replacement and structure-tailoring. Gelation mechanisms and oil phases used during oleogel production are discussed, as well as the current food applications and future trends for this kind of structures.

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Publication details

The article was received on 19 Oct 2017, accepted on 11 Jan 2018 and first published on 12 Jan 2018


Article type: Review Article
DOI: 10.1039/C7FO01641G
Citation: Food Funct., 2018, Accepted Manuscript
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    Edible oleogels: an opportunity for fat replacement in foods

    A. J. Martins, A. A. Vicente, R. L. Cunha and M. A. Cerqueira, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO01641G

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