The Application and Potential of Oleogels in the Food Industry

Abstract

This article explores the utilization and potential of oleogels in various food applications, with a specific focus on their incorporation in bread making, meat products, dairy products, and their role in delivering fat-soluble nutrients. In the context of bread production, oleogels successfully alter the properties of the gluten network without impairing its formation, prolonging bread's shelf life and lowering its saturated fatty acid (SFA) content. However, further research is still needed, especially concerning potential changes in texture and flavor. The integration of oleogels in dairy products holds the potential for reformulation to decrease saturated fatty acid content while maintaining the desired texture and nutritional value. Additionally, oleogels are anticipated to revolutionize the delivery of fat-soluble nutrients by enhancing their bioavailability through added protective capabilities. Nevertheless, the full commercialization of oleogels has yet to be realized due to potential alterations in texture, mouthfeel, and flavor, which may impact consumer acceptance. Despite these obstacles, oleogels are widely used, have the ability to lower SFA in food items, and have the capacity to offer critical nutrients. This suggests that integrating oleogels into a variety of food applications is very practical. Continued research is essential to unlock the full potential of oleogels and drive a new era of health-conscious food production.