Composition and process approaches that underpin the mechanical properties of oleogels
Noádia Genuario Barroso, Matheus A.S. Santos, Paula Kiyomi Okuro, Rosiane Lopes Cunha
Abstract
Abstract Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new technologies capable of producing structures that trap liquid oil (composed mainly of unsaturated fatty acids, which are considered healthier) has been widely investigated to replace saturated and trans fats in food products. One of the most promising technologies is the so‐called oleogels, which present a great challenge to mimic sensory attributes related to the texture of processed foods based on saturated fats. In this review, we discuss the influence of the production methods (direct or indirect) and composition of the oleogels on their mechanical properties that are related to the texture. An overview of the parameters that can interfere with these properties contributes to a better understanding of the building of the oleogels and their possible applications.