Oleogels as a Fat Substitute in Food: A Current Review

被引:62
|
作者
da Silva, Roberta Claro [1 ]
Ferdaus, Md. Jannatul [1 ]
Foguel, Aline [2 ]
da Silva, Thais Lomonaco Teodoro [3 ]
机构
[1] North Carolina A&T State Univ, Coll Agr & Environm Sci CAES, Family & Consumer Sci Dept, Greensboro, NC 27411 USA
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Biochem Pharmaceut Technol, BR-05508000 Sao Paulo, Brazil
[3] ULiege, Sci Aliments & Formulat, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium
基金
美国食品与农业研究所;
关键词
oleogel; food; oleogelators; saturated fat; healthy; SATURATED FAT; PHYSICAL-PROPERTIES; OIL OLEOGELS; CREAM CHEESE; SOYBEAN OIL; BUTTER ALTERNATIVES; CANDELILLA WAX; ANIMAL FAT; PALM OIL; ORGANOGELS;
D O I
10.3390/gels9030180
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.
引用
收藏
页数:33
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