Healthier Choices: Oleogels as a Smart Fat Replacement Solution
DOI:
https://doi.org/10.48165/jms.2025.20.01.2Keywords:
Oleogels, Structuring agents, Saturated fats, Trans fats, Food, Pharmaceutical, Cosmetic industriesAbstract
Fats and oils, mainly made of triglycerides, are crucial in food for flavor, texture, and structure. While dietary fats were once broadly linked to health risks, current research focuses concern on trans and saturated fats, prompting global efforts to limit their intake. This has driven the development of healthier alternatives, such as oleogels—semi-solid gels made by structuring liquid oils using agents like waxes, ethyl cellulose, and phytosterols. Oleogels offer fat-like qualities with better nutritional value and oxidative stability, making them ideal for replacing harmful fats in foods, especially processed meats. Oleogels are created through mechanisms like crystalline networks, polymer systems, or molecular self-assembly and are produced using techniques such as direct dispersion, emulsion templating, or oil adsorption. Each method has specific advantages, including enhanced stability and reduced oxidation, though challenges remain in ensuring product consistency and consumer acceptance. The emulsion template method is particularly effective for structuring high-liquid-content oils. Oleogelation supports health, regulatory, and environmental goals by improving fatty acid profiles and reducing animal fat usage. This review highlights the promising role of oleogels in the food, pharmaceutical, and cosmetic industries, particularly as a sustainable and healthier fat substitute in processed meat products.
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Copyright (c) 2025 B Sonia, E Naga Mallika, U K Pal, V Giridhara Rao, A Udaya Kiran, B V S Bhavya Charitha, G Chaitanya
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