STRUCTURED OILS IN FOOD SYSTEMS: OLEOGELS AS SUSTAINABLE ALTERNATIVES TO CONVENTIONAL SOLID FATS
DOI:
https://doi.org/10.52326/jes.utm.2026.33(2).09Keywords:
fat replacement, food, oleogelator, plant-based oilAbstract
Nowadays, there is an increasing emphasis on the quality of dietary fats in food systems, given that the association of high consumption of saturated and trans fats with increased risks of chronic diseases. Thus, the food industry is looking for alternatives capable of reproducing the functional properties of conventional solid fats. Oleogels have emerged as a promising solution, consisting of structured liquid oils immobilized in a threedimensional network formed by oleogelators such as waxes, monoglycerides, ethylcellulose and biopolymers. The study provides a comprehensive analysis of oleogel systems, focusing on the principles of formation, classification and structuring mechanisms. It highlights the influence of processing parameters, including cooling rate, shear and gelator selection, on the physicochemical and functional properties of oleogels. In addition, the role of different vegetable oils and extraction methods in determining gel stability and performance is discussed. Oleogels demonstrate significant potential in food applications, serving as replacements for saturated fats in products such as bakery products, confectionery, spreads and meat analogues, while improving nutritional quality. Thus, oleogels represent an innovative and sustainable strategy for the development of healthier food products with desired sensory and functional attributes.
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