Abstract
The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products.
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Abbreviations
- 3D:
-
Three-dimensional
- 3ITT:
-
Three-interval thixotropy test
- AFM:
-
Atomic force microscopy
- BW:
-
Beeswax
- BWO:
-
Beeswax oleogel
- CA:
-
Cluster analysis
- CB:
-
Cocoa butter
- CW:
-
Carnauba wax
- CWO:
-
Carnauba wax oleogel
- Cryo-TEM:
-
Cryo-transmission electron microscopy
- DFA:
-
Discriminant factor analysis
- EC:
-
Ethyl cellulose
- ECO:
-
Ethyl cellulose oleogel
- FTIR:
-
Fourier transform infrared spectroscopy
- G′:
-
Storage modulus
- G′′:
-
Loss modulus
- HMWPO:
-
High molecular weight polymer oleogel
- HPMC:
-
Hydroxypropyl methyl cellulose
- LDA:
-
Linear discriminant analysis
- LMMWO:
-
Low multicomponent/composite molecular weight oleogel
- LMWO:
-
Low molecular weight oleogel
- LSMWO:
-
Low single molecular weight oleogel
- MAG:
-
Monoacylglycerol
- MAGO:
-
Monoacylglycerol oleogel
- MO:
-
Monoglyceryl stearate oleogel
- Mw:
-
Molecular weight
- OBC:
-
Oil binding capacity
- p-AV:
-
p-Anisidine value
- PCA:
-
Principal component analysis
- PLM:
-
Polarized light microscopy
- pNMR:
-
Proton nuclear magnetic resonance spectroscopy
- PV:
-
Peroxide value
- P/Y:
-
Phytosterol + γ-oryzanol
- RBW:
-
Rice bran wax
- S/L:
-
β-Sitosterol + lecithin
- S/LO:
-
β-Sitosterol + lecithin oleogel
- SEM:
-
Scanning electron microscopy
- SFA:
-
Saturated fatty acid
- SAXS:
-
Small-angle X-ray scattering
- SW:
-
Sunflower wax
- TAG:
-
Triglyceride
- TBARS:
-
Thiobarbituric acid-reactive substances
- TFA:
-
Trans Fatty acid
- TPA:
-
Texture profile analysis
- XRD:
-
X-ray diffraction
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The authors acknowledge the support of the “Key R&D Program of the Northeast Cold Region Beef Cattle Science and Technology Innovation Engineering Research Center” through Project 111 (Project no. D20034).
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Qiu, H., Zhang, H. & Eun, JB. Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review. Food Sci Biotechnol 33, 1273–1293 (2024). https://doi.org/10.1007/s10068-023-01501-z
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DOI: https://doi.org/10.1007/s10068-023-01501-z