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Oleogels Produced by Direct Methods Using as Gelator: Fatty Acids (Including 12-HSA), Fatty Alcohols, Ceramides, Lecithins, Sterols, Cellulose Fibers, and Fumed Silica

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Advances in Oleogel Development, Characterization, and Nutritional Aspects

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Abstract

Oleogels offer a possibility to replace conventional saturated fats with a healthier alternative by entrapping liquid edible oils in a 3D-network provided by an oleogelator, which are the central molecules or materials to enable oleogelation. Fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica are intensively studied as structuring agents. In the present work, the molecular characters, gelling capacities, structuring feasibility, and oleogelation mechanisms dedicated by individual oleogelators are extensively summarized and discussed. The thermal and macroscopic properties (i.e., rheological behavior, oil binding capacity, storage stability, and so on) of these gelator-structured oleogels and their potential applications in food and cosmetic sectors are highlighted. The overall aim of this chapter is to present a concise account of state-of-the art oleogelators based on an overview of the current literature in this field, concluding with some future trends.

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Abbreviations

12-HSA:

12-hydroxystearic acid

FDA:

Food and Drug Administration

GRAS:

Generally Recognized as Safe

LDL:

Low-density lipoprotein

LMWO:

Low molecular weight oleogelators

PC:

Phosphatidylcholine

PE:

Phosphatidylethanolamine

PO:

Polymeric oleogelators

PS:

Phosphatidylserine

WHO:

World Health Organization

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Acknowledgments

This study was financed by Danmarks Frie Forskningsfond | Teknologi og Produktion (0136-00206B), the Novo Nodisk Fonden (NNF16OC0021740), National Natural Science Fund of China [grant numbers: U21A20270, 31972002 and 31771895], Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Laboratory for Green Processing of Natural Products and Product Safety.

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Authors and Affiliations

  1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China

    Linlin Li

  2. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Guoqin Liu

  3. Department of Biological and Chemical Engineering, Faculty of Technical Science, Aarhus University, Aarhus, Denmark

    Zheng Guo

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  1. Linlin Li
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  2. Guoqin Liu
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  3. Zheng Guo
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Correspondence to Zheng Guo .

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Editors and Affiliations

  1. Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina

    Camila Palla

  2. University of Helsinki, Helsinki, Finland

    Fabio Valoppi

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Li, L., Liu, G., Guo, Z. (2024). Oleogels Produced by Direct Methods Using as Gelator: Fatty Acids (Including 12-HSA), Fatty Alcohols, Ceramides, Lecithins, Sterols, Cellulose Fibers, and Fumed Silica. In: Palla, C., Valoppi, F. (eds) Advances in Oleogel Development, Characterization, and Nutritional Aspects. Springer, Cham. https://doi.org/10.1007/978-3-031-46831-5_8

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