Abstract
The worldwide prevalence of obesity and metabolic diseases is rising rapidly, and the primary prevention and treatment of these conditions are of the highest priority. The availability of healthy food options is important in combating these conditions. Recent advances in food technology allow scientists to transform liquid oil into an oleogel with ethylcellulose and through that process reduce the digestibility and availability of lipids. This book chapter describes how oleogel, as compared to liquid oil, may alter physiological responses in humans and provide health benefits. Overall, oleogel reduces lipidemic responses but modifications to the oleogel may be needed to provide additional benefits on postprandial glucose, insulin, and appetite. This book chapter also summarizes current use of oleogel in the food systems and the acceptability of these products, and explores the potential use of oleogel in other new food systems such as cookies and muffins.
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