Composition and process approaches underpinning the mechanical
properties of oleogels
Abstract
Consumers are becoming aware of the relevance of eating low levels of
trans and saturated fats in processed foods. In addition, many countries
are adopting regulatory measures on the use of these ingredients. For
this reason, the exploration of new technologies capable of producing
structures that trap liquid oil (composed of unsaturated fatty acids,
considered healthier) has been widely investigated in order to replace
saturated and trans fats in food products. One of the most promising
technologies is the so-called oleogels, which present a great challenge
to mimic sensory attributes related to the texture of processed foods
based on saturated fats. In this review, we discuss how the different
approaches used in the production of oleogels, direct or indirect
methods, as well as compositional variables, such as oleogelators and
mixing ratio, can directly influence the mechanical properties of these
structures. An overview of the parameters that can interfere with these
properties contributes to a better understanding of the building of the
oleogels and their possible applications.