Abstract
In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation. Much of this interest is linked to the possibility of using structured oil in development of newer product formats with improved nutritional profile (trans fat-free, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the obvious industrial need of finding the alternative formulation approach, the interesting properties of structured systems (particularly, oleogels) also makes them a fascinating subject for fundamental studies. In this paper, we attempt to give a comprehensive and concise overview of the field of oil structuring with special emphasis on the updates from recent years. Specifically, several categories of food-grade oleogelators and their potential food applications are summarized with typical examples along with a discussion on the general principles and unresolved challenges related to this emerging area.
Highlights
Nutritional recommendations regarding the consumption of dietary fats have seen many revisions over the years
We would like to discuss the structuring approaches by categorizing them based on the processing steps involved in creating the structured oil systems (Fig. 2)
Recent work reported by Blake and Marangoni[65] suggests that structured oil systems could find applications in laminated bakery products which are by far the most notorious category of products that poses the biggest challenge for fat substitution
Summary
Research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation. Much of this interest is linked to the possibility of using structured oil in development of newer product formats with improved nutritional profile (trans fatfree, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the obvious industrial need of finding the alternative formulation approach, the interesting properties of structured systems ( oleogels) makes them a fascinating subject for fundamental studies. Several categories of food-grade oleogelators and their potential food applications are summarized with typical examples along with a discussion on the general principles and unresolved challenges related to this emerging area
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