Oleogels: Promising alternatives to solid fats for food applications

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI:10.1016/j.fhfh.2022.100058

Shaziya Manzoor, F.A. Masoodi, Farah Naqash, Rubiya Rashid

{"title":"Oleogels: Promising alternatives to solid fats for food applications","authors":"Shaziya Manzoor, F.A. Masoodi, Farah Naqash, Rubiya Rashid","doi":"10.1016/j.fhfh.2022.100058","DOIUrl":null,"url":null,"abstract":"<div><p>Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new challenge to the scientific community, to come up with viable alternatives replacing detrimental fats without affecting organoleptic properties of the food product. Out of various strategies aimed to reduce/replace transfats and saturated fats in foods, oleogels are reported to be an innovative structured fat system used for industrial applications due to their nutritional and environmental benefits. This review will focus on the formulation methods and chemistry of oleogels, along with their recent food applications particularly in bioactive delivery and in other sectors complying with their need. An insight into the mechanism of gelation and various components of oleogels will be deliberated upon. Moreover, modified oleogels with improved technical and functional properties manufactured by use of several emerging technologies like ultrasound will also be reviewed.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100058"},"PeriodicalIF":4.6000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000061/pdfft?md5=6a44766b6c8b0540097a28ed72ba80bd&pid=1-s2.0-S2667025922000061-main.pdf","citationCount":"57","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025922000061","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 57

Abstract

Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new challenge to the scientific community, to come up with viable alternatives replacing detrimental fats without affecting organoleptic properties of the food product. Out of various strategies aimed to reduce/replace transfats and saturated fats in foods, oleogels are reported to be an innovative structured fat system used for industrial applications due to their nutritional and environmental benefits. This review will focus on the formulation methods and chemistry of oleogels, along with their recent food applications particularly in bioactive delivery and in other sectors complying with their need. An insight into the mechanism of gelation and various components of oleogels will be deliberated upon. Moreover, modified oleogels with improved technical and functional properties manufactured by use of several emerging technologies like ultrasound will also be reviewed.

Abstract Image

查看原文本刊更多论文

油凝胶:固体脂肪在食品应用中的有前途的替代品

人们对饮食中有害反式脂肪和饱和脂肪摄入的担忧日益增加，这给科学界提出了新的挑战，即在不影响食品感官特性的情况下，找到可行的替代品来取代有害脂肪。在旨在减少/替代食品中的反式脂肪和饱和脂肪的各种策略中，油凝胶由于其营养和环境效益而被报道为一种用于工业应用的创新结构脂肪系统。本文将重点介绍油凝胶的配方方法和化学性质，以及它们最近在食品中的应用，特别是在生物活性输送和其他符合其需求的领域。深入了解凝胶的机制和油凝胶的各种成分将被审议。此外，还将介绍利用超声等新兴技术制备的具有改进技术和功能特性的改性油凝胶。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Hydrocolloids for Health Food Science

CiteScore

4.50

自引率

0.00%

发文量

审稿时长

61 days