Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products

Abstract

Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat. The beneficial characteristics like good rheological, mechanical, thermal, and oxidative stability can be achieved using proper synergism between the individual phases. The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel; an increase in the oleogel phase enhances the strength of Hybrid Gel. The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus, gel stability, oil-holding capacity, firmness, and hardness. Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional, textural, and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance. The main objective of this concise review is to explore Hybrid Gel, understand conventional and unconventional Hybrid Gel systems, their important characteristics, and their application as a potential substitute for saturated fat in processed food products.