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Review
. 2024 Apr 13;12(6):3849-3862.
doi: 10.1002/fsn3.4110. eCollection 2024 Jun.

A comprehensive review: Impact of oleogel application on food texture and sensory properties

Lingyi Liu  1   2 , Zengli Gao  3 , Gang Chen  1 , Jiaying Yao  1 , Xinyu Zhang  1 , Xiaoting Qiu  1 , Lianliang Liu  1
Affiliations
Review

A comprehensive review: Impact of oleogel application on food texture and sensory properties

Lingyi Liu et al. Food Sci Nutr. .

Abstract

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.

Keywords: oleogel; oleogel‐based food; saturated fat replacer; sensory; texture.

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Conflict of interest statement

There is no conflict of interest between authors.

Figures

FIGURE 1
FIGURE 1
Direct method for oleogel preparation.
FIGURE 2
FIGURE 2
Indirect method for oleogel preparation (Guo et al., 2023). (a) Emulsion‐templated method; (b) form‐templated method; (c) solvent exchange method.
FIGURE 3
FIGURE 3
Crystal morphology of oleogelators. (Doan et al., ; Fayaz et al., ; Lopez‐Martinez et al., ; Rogers et al., ; Sawalha et al., ; Zetzl et al., 2014).
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