Edible oleogels based on high molecular weight oleogelators and its prospects in food applications
Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A plausible approach is the replacement of solid fats with oleogels. Oleogels can be engineered to mimic properties that are commonly played by regular solid fats but using hydrophobic liquid vegetable oil with an optimum fatty acid profile and, they can also act as carriers for lipophilic bioactive substance. Low molecular weight oleogelators (LMOGs) are well studied and reviewed. In contrast, high molecular weight oleogelators (HMOGs) e.g., polysaccharides and proteins, are not fully researched yet. This review focusses on development of HMOG oleogels produced by means of emulsion templated, direct dispersion, foam templated and solvent exchange methods that can influence the stability, physicochemical properties and their potential application in food industry. Multi-component oleogels can solve the inefficiencies in a single component oleogel and, thus, combinations of HMOGs and HMOGs & LMOGs can produce oleogels with desired properties. These new oleogels can find application as fat substitutes in food products, providing better nutritional and sensory acceptance. A comprehensive overview of recent developments in the field of HMOG and multicomponent oleogels with HMOG is deeply reviewed.
| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo de revisión biblioteca |
| Language: | English |
| Published: |
Taylor & Francis
2022-11-12
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| Subjects: | Food applications, High molecular weight oleogelator, Multicomponent oleogels, Oleogelation, Oleogels, Polysaccharides, Proteins, http://metadata.un.org/sdg/3, Ensure healthy lives and promote well-being for all at all ages, |
| Online Access: | http://hdl.handle.net/10261/297030 https://api.elsevier.com/content/abstract/scopus_id/85141972974 |
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