Food Science and Technology, Department of
Department of Food Science and Technology: Faculty Publications
Accessibility Remediation
If you are unable to use this item in its current form due to accessibility barriers, you may request remediation through our remediation request form.
A Comprehensive Review: Impact of Oleogel Application on Food Texture and Sensory Properties
ORCID IDs
Liu https://orcid.org/0000-0001-5601-221X
Document Type
Article
Date of this Version
2024
Citation
Food Science and Nutrition (2024) 12: 3849–3862
doi: 10.1002/fsn3.4110
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.
Comments
Open access
License: CC BY 4.0