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Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development. This review highlights the application of oleogels in food innovation, focusing on their ability to improve nutritional value and impact texture and sensory properties. It covers the oleogel application across various food products, their formulation challenges, and the need for further research to optimize their use and consumer acceptance.

Structuring liquid oils has become an active area of research in the past decade, mainly due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, replacing hard fats with liquid oil can lead to major changes in the quality of food products. Recent strategies to impart solid-fat functionality to liquid oils include the addition of unusual compounds to oil, leading to its gelation. These include small-molecule organogelators such as phytosterols and 12-hydroxystearic acid, which self-assemble into crystalline fibers which trap oil. Other crystalline additives include waxes, ceramides, monoacylglycerides, and other surfactants. Recently, the polymer ethyl cellulose was reported to form a polymer gel in triacylglyceride (TAG) oils. Other non-conventional strategies also include the formation of protein-stabilized cellular solids with oil trapped within the cells. In this review, we summarize the research on each one of these components in order to provide a comprehensive overview of the state of the area in oleogel research and provide future perspectives.

The skin integrity is essential due to its pivotal role as a biological barrier against external noxious factors. Pentacyclic triterpenes stand as valuable plant-derived natural compounds in the treatment of skin injuries due to their anti-inflammatory, antioxidant, antimicrobial, and healing properties. Consequently, the primary aim of the current investigation was the development as well as the physicochemical and pharmaco-toxicological characterization of betulin- and lupeol-based oleogels (Bet OG and Lup OG) for topical application in skin injuries. The results revealed suitable pH as well as organoleptic, rheological, and textural properties. The penetration and permeation of Bet and Lup oleogels through porcine ear skin as well as the retention of both oleogels in the skin were demonstrated through ex vivo studies. In vitro, Bet OG and Lup OG showed good biocompatibility on HaCaT human immortalized cells. Moreover, Bet OG exerted a potent wound-healing property by stimulating the migration of the HaCaT cells. The in ovo results demonstrated the non-irritative potential of the developed formulations. Additionally, the undertaken in vivo investigation indicated a positive effect of oleogels treatment on skin parameters by increasing skin hydration and decreasing erythema. In conclusion, oleogel formulations are ideal for the local delivery of betulin and lupeol in skin disorders.

Croissants are made using solid fats that predominantly contain saturated fatty acids and trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer in puff pastry thus improving its nutritional profile. Oleogel (OG)-shortening (SH) blends were prepared as a fat replacer for partial (50, 60, 70%) and full shortening (100%) substitution. These replacements implied a reduction of up to 45% of saturated fat and an increase of up to 47% of unsaturated fat, especially monounsaturated fatty acids. Physical characterisation was conducted using texture profile analysis and penetration tests to evaluate the oleogel effect on a baked croissant matrix structure. Sensory analysis was also performed to evaluate the organoleptic properties of the croissant. Shortening replacement using oleogel resulted in croissants with lower saturated fat content, lower bite firmness, and a texture profile similar to croissants made with commercial shortening. The presence of oleogel up to 100% did not contribute negatively to the firmness or springiness of the croissants, although they became chewier and more cohesive as the oleogel increased. In terms of sensory perception, the SH50:OG50 croissant sample was the most similar to the solid fat control. The use of sunflower oil-cellulose-based oleogel was suitable for the formulation of puff pastry products with a healthier fat profile while maintaining the physical and sensory characteristics of conventional croissants.

The aim of this study was to develop and characterize the mechanical, microstructural, and thermal behavior of a novel edible biphasic gel system also termed bigel. A combination of a gelatin hydrogel and rice bran wax (RBW)-based oleogel with soybean oil was used for bigel formulation. Bigels were prepared with four oleogel-to-hydrogel (OG:HG) ratios (50:50, 40:60, 30:70, 20:80) at three gelatin concentrations (5, 7, and 10% (w/w)). The RBW concentration remained constant at 10% (w/w). Bigels were analyzed using Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), confocal laser scanning microscopy (CLSM), and small deformation rheology. CSLM images confirmed an oleogel-in-hydrogel system for all bigel formulations with an increase in oleogel proportion leading to increased oleogel droplet size and enhanced stability. Rheological characterization of the systems showed all bigel formulations, regardless of gelatin concentration and oleogel to hydrogel proportion, showed more solid than liquid ( G ′ >  G ″) character and frequency independence at 20 ℃. Bigels with higher OG:HG ratios, i.e., 50:50 and 40:60, consistently exhibited greater elastic modulus ( G ′) values than those of gels with lower OG:HG ratios, providing evidence of increased oleogel droplet interaction leading to enhanced mechanical properties. The rheological behavior of all bigels was accurately captured by the Boltzmann Sigmoidal model. FTIR and DSC analysis showed distinct peaks for the oleogel and hydrogel phases in all bigel samples with the absence of new thermal events, indicating a lack of interactions between components of both phases. Overall, the system is a “true” bigel that benefits from its two distinct phases and is kinetically stable.

Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats. They have improved oxidative stability and nutritional value to maintain the desirable sensory qualities of lipid-based foods. Moreover, oleogels offer an ideal carrier for poorly water-soluble bioactive compounds. The three-dimensional structure of oleogels can protect and deliver bioactive compounds in functional food products. Bioactive compounds also affect the crystalline behavior of oleogelators, the physical properties of oleogels, and storage stability. Generally, different incorporation techniques are applied to entrap bioactive compounds in the oleogel matrix depending on their characteristics. These approaches enhance the bioavailability, controlled release, stability of bioactive compounds, and the shelf life of oleogels. The multifunctionality of oleogels extends their applications beyond fat replacements, e.g., food preservation, nutraceutical delivery, and even novel innovations like 3D food printing. Despite their potential, challenges such as large-scale production, cost efficiency, and consumer acceptance remain areas for further exploration. This review emphasizes the understanding of the relationship between the structure of oleogels and their functional properties to optimize their design in different food applications. It also highlights the latest advancements in bioactive oleogels, focusing on how they incorporate bioactive compounds such as polyphenols, essential oils, and flavonoids into oleogels. The impact of these compounds on the gelation process, storage stability, and overall functionality of oleogels is also critically examined.

The purpose of this study was to develop a soybean protein isolate (SPI)-based oleogel to enhance the quality of surimi products. In this study, SPI-based oleogel was formulated by mixing SPI and κ-carrageenan (κ-CG) using an emulsion-template approach optimized by adjusting the SPI/κ-CG ratio. The results demonstrated that the intramolecular and intermolecular hydrogen bonds between SPI and κ-CG reinforced the three-dimensional lattice structure of the oleogels. As the increase in κ-CG content, the oil droplets were more uniformly dispersed in the continuous SPI-κ-CG rigid network, which formed a dense network structure and enhanced the storage modules, loss modules, recovery rate, and gel strength of the resulting oleogels. Notably, when the SPI/κ-CG ratio was 9/1, the oleogel was dense and smooth with no oil leakage, and it exhibited the highest oil binding capacity (OBC, 94.52%) and thermal stability (412.91 °C). Cryo-scanning electron microscopy revealed that the oleo-surimi gel had a dense network structure, with oil droplets stably encapsulated within the surimi gel matrix by the polysaccharide-protein interfacial membrane. Compared with surimi gel made with the direct addition of liquid oil, the water-holding capacity and textural properties of oleo-surimi gel demonstrated improved. The surimi gel containing 10% oleogel exhibited the highest overall preference. This approach of making oleo-surimi gel could lead to innovation in the development of novel surimi products. Graphical Abstract

Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, and other properties of each oleogel were evaluated. The correlation between different oil types and the properties of corresponding oleogels was explored. The results showed that β-amyrin formed stable oleogels with five vegetable oils under suitable temperature conditions, wherein especially the LO-based oleogel not only exhibited higher oil-binding capacity and hardness, but also demonstrated excellent stability at the microscopic level and notable rheological properties. Further analysis revealed a close correlation between the physicochemical properties of the oleogels and lipid characteristics, indicating that oleogels prepared from long-chain highly unsaturated fatty acids exhibit high stability. The above results indicate that β-amyrin can be a novel candidate oleogelator and that the oil type can modify the properties of β-amyrin-based oleogels. This study provides the latest reference for the application of pentacyclic triterpenoids in food.

Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques. The results showed that all the oleogels formed by saturated fatty acid glycerides (glyceryl monostearate (GMS), glyceryl monolaurate (GML), glycerol monocaprylate (GMC)) exhibited a solid-like behavior and were thermally reversible systems, while a higher amount of unsaturated fatty acid glycerides (monoolein (GMO), diolein (GDO)) were needed to form oleogels. The onset gelation concentration of GMS and GMC was found to be 2 wt% (w/w), while that of GML was 4 wt% by the inverted tube method. The crystallization results illustrated that the GMS and GMC formed small needle-like crystals with the presence of β and β′ crystals, while GML formed large flake-like crystals with α crystals in oleogels, and faster cooling rates caused smaller crystals. GMS- and GMC-based oleogels had higher crystallinity, resulting in higher thermal stability and better mechanical properties than GML-based ones at the same monoglyceride (MAG) level. With the increasing MAG content, the oleogels showed a more compact three-dimensional network leading to higher mechanical properties and better thermal stability and resistance to deformations. Hence, MAG-based oleogels, especially GMC ones with medium chain fatty acid, could be a promising replacer for hydrogenation vegetable oils.

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.