Oleogels as a Fat Substitute in Food: A Current Review
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/9/3/180 |
| _version_ | 1797611611623522304 |
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| author | Roberta Claro da Silva Md. Jannatul Ferdaus Aline Foguel Thais Lomonaco Teodoro da Silva |
| author_facet | Roberta Claro da Silva Md. Jannatul Ferdaus Aline Foguel Thais Lomonaco Teodoro da Silva |
| author_sort | Roberta Claro da Silva |
| collection | DOAJ |
| description | Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry. |
| first_indexed | 2024-03-11T06:31:10Z |
| format | Article |
| id | doaj.art-87f84ace17fb451faf8f90c97bac2cdb |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-11T06:31:10Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-87f84ace17fb451faf8f90c97bac2cdb2023-11-17T11:14:23ZengMDPI AGGels2310-28612023-02-019318010.3390/gels9030180Oleogels as a Fat Substitute in Food: A Current ReviewRoberta Claro da Silva0Md. Jannatul Ferdaus1Aline Foguel2Thais Lomonaco Teodoro da Silva3Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USAFamily and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USADepartment of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, BrazilScience des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, BelgiumFats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.https://www.mdpi.com/2310-2861/9/3/180oleogelfoodoleogelatorssaturated fathealthy |
| spellingShingle | Roberta Claro da Silva Md. Jannatul Ferdaus Aline Foguel Thais Lomonaco Teodoro da Silva Oleogels as a Fat Substitute in Food: A Current Review Gels oleogel food oleogelators saturated fat healthy |
| title | Oleogels as a Fat Substitute in Food: A Current Review |
| title_full | Oleogels as a Fat Substitute in Food: A Current Review |
| title_fullStr | Oleogels as a Fat Substitute in Food: A Current Review |
| title_full_unstemmed | Oleogels as a Fat Substitute in Food: A Current Review |
| title_short | Oleogels as a Fat Substitute in Food: A Current Review |
| title_sort | oleogels as a fat substitute in food a current review |
| topic | oleogel food oleogelators saturated fat healthy |
| url | https://www.mdpi.com/2310-2861/9/3/180 |
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