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| New fat substitutes: applications and challenges of oleogels |
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| DOI： |
| KeyWord:oleogels fat substitutes food application oleogelators |
| FundProject:河南省高校科技创新人才支持计划（24HASTIT056）；河南省自然科学基金面上项目（232300420017） |
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| Abstract: |
| In order to promote the comprehensive utilization of oleogels as fat substitutes, the construction method of oleogels was briefly described, and their applications and challenges in food products were elaborated. As an important new type of fat substitutes, oleogels have been widely used in a variety of food formulations, such as bakery products, margarines, meat products, chocolates, etc. , so as to reduce the content of saturated fatty acids and trans fatty acids while provide a solid texture without altering the chemical composition and nutritional value of the liquid oils. However, oleogels face some challenges in practical applications regarding their stability, cost-effectiveness, and consumer acceptance. Future studies should explore in greater depth the impact of the physicochemical and functional properties of oleogels on food applications to fully realize the potential of oleogels as healthy fat substitutes. |
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