Recent Advantage Of Oleogel Application In Food And Their Significant Impact On Textural & Sensory Properties: Review

Abstract

The scientific community is confronting a novel issue stemming from increasing concerns regarding the intake of detrimental trans fats and saturated fats in our diet. They must identify viable substitutes to replace these harmful fats without sacrificing the flavor and sensory qualities of the food product. Oleogels are a novel structural fat system employed in commercial applications to eliminate or substitute trans fats and saturated fats in food products. They provide nutritional and environmental advantages, rendering them a favored option among alternative strategies. Fats and oils in food augment its flavor and texture while promoting satiety. While it is recommended to predominantly consume unsaturated lipid sources, their liquid form at room temperature makes them inappropriate for several industrial applications. Oleogel is a novel technology capable of wholly or partially substituting conventional fats, which are significantly associated with cardiovascular diseases (CVD) and inflammatory processes. A primary problem in formulating oleogels for the food sector is identifying structural agents that are Generally Recognized as Safe (GRAS), cost-effective, and do not alter the flavor of the oleogel. Consequently, multiple research have investigated the diverse possible applications of oleogels in food products. Previous studies suggest that oleogels may be utilized in the manufacturing of bread items, breakfast spreads, margarines, chocolates, chocolate-based products, and some meat products. A new study indicates that replacing shortening with oleogels may diminish the saturated fat level in gluten-free aerated products without compromising their physical properties. Consequently, the use of oleogels may provide more alternatives for those with celiac disease to vary their dietary options.