A Review on Engineering Oleogels for Conventional Fat Replacement in Bakery Systems

Abstract

In response to growing health concerns about saturated and trans fats, oleogels have emerged as a promising alternative to traditional solid fats across various food systems, particularly in bakery products. This review provides a comprehensive examination of the composition, structural mechanisms, and functional applications of the oleogels in bakery products. Additionally, strategies for oleogel formulation, including the direct, indirect, and capillary suspension methods of oleogelation, have been thoroughly discussed. Further, this review discusses the microstructure of different oleogel systems, their properties, and the nutritional benefits of oleogel systems. The structure—function relation of oleogels in bakery systems has also been discussed. Moreover, the challenges and regulatory considerations, specifically those established by the European Food Safety Authority (EFSA), are discussed, identifying the critical areas that require attention. While oleogels hold great potential as fat replacements, their application is limited by issues with sensory acceptability, thermal reversibility, cost, and scalability. Nevertheless, oleogels demonstrate significant potential as a clean-label, functional fat replacer, with future innovations likely to focus on developing a hybrid oleogels system for enhanced performance and broader applications.