Oleogel: Physicochemical Properties and Application in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (12 January 2024) | Viewed by 420
Special Issue Editors
Interests: food lipids; oil processing; food specific oils and fats; oleogel; lipid digestion and absorption
Special Issue Information
Dear Colleagues,
The adverse effects of traditional solid fats with high contents of saturated/trans fatty acids on human health have become an important dietary problem. Oleogels are considered a novel alternative, which not only provide the processing characteristics of solid fats, but also satisfy people’s demand for healthy baked products through their low-fat and high-unsaturation advantages. Over the past few decades, although there has been much research on developing oleogels for food applications, few of them have been successfully commercially used in foods so far due to defects in texture and processing characteristics. Therefore, one of the primary challenges is creating the specific crystal network to achieve the required physicochemical and textural properties of solid fat using different oleogelators for developing oleogels for food applications. In addition, good processing characteristics of oleogels help its application in various food products (meat, bakery, spread and confectionary). However, the instability of oleogels under high temperature and shear are the main properties that make it difficult for food applications. These limitations must be solved before their application in food systems. Furthermore, lipid oxidation is an important issue, affecting the sensory and textural properties and nutritional qualities of oleogels, and needs to be addressed.
Prof. Dr. Yuanfa Liu
Dr. Xiuhang Chai
Guest Editors
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Keywords
- oleogel
- saturated fat replacement
- physicochemical properties
- texture
- oleogelators
- rheological properties
- stability
- oxidation stability
- application in food
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