Search Results (58)

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

Fat polymorphism plays a critical role in the structural and functional properties of fat-based food products. However, research on the polymorphism of monoglyceride oleogels remains limited. Previous work demonstrated the impact of composition and processing on the polymorphic transitions of monoglyceride oleogels, indicating that high shear and cooling rates accelerate β-polymorph formation. However, a detailed understanding on the effect of shear is still lacking. This research extends previous observations by using a CSS450 shear cell, allowing for precise control over cooling and shear rates. Two commercially available food-grade monoglycerides were mixed with rapeseed oil (10% w/w). Crystallization was performed with varying shear rates and analyzed with synchrotron radiation X-ray scattering techniques (SAXS and WAXS), differential scanning calorimetry and microscopy. The results showed that applying a low shear rate did not result in changes in the polymorphic transitions compared to static crystallization for both monoglyceride oleogels. However, increasing the shear rate resulted in the formation of the β-polymorph, even before the formation of the metastable sub-α polymorph. These findings provide new insights into the role of shear in monoglyceride oleogels, allowing for further optimization of fat structuring in food applications. Full article

Oleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance. Thus, multicomponent oleogels present a promising approach since oleogelators can exhibit structuring and melting at different temperatures. The aim of the study was to produce a mixture of ultra-chain-long esters capable of structuring and modulating rheological behavior in response to temperature exposure. Therefore, enzymatic transesterification between sorbitol and fully hydrogenated crambe oil (FHCO) was performed to produce a mixture of ultra-long-chain sorbitan esters (SB) for efficient structuring of sunflower oil. SB generated in a reaction medium consisting exclusively of ethanol (60 °C, 200 rpm, 1:1 molar ratio) was selected for its high sorbitol consumption (~95%). While SB oleogels exhibited higher gel strength at 5 °C, at 25 °C, FHCO oleogels were stiffer, showing the gradual melting of SB oleogels evaluated by temperature-dependent rheological analyses and thermal properties. Oleogelation inhibited hydroperoxide formation compared to sunflower oil over 30 days. Results highlight the potential of multicomponent oleogels based on ultralong-chain esters for healthier and more stable high-lipid products. Modulating rheological thermoresponsiveness ensures physical stability under refrigeration while providing a texture similar to saturated fats during spreading and swallowing. Full article

Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats. They have improved oxidative stability and nutritional value to maintain the desirable sensory qualities of lipid-based foods. Moreover, oleogels offer an ideal carrier for poorly water-soluble bioactive compounds. The three-dimensional structure of oleogels can protect and deliver bioactive compounds in functional food products. Bioactive compounds also affect the crystalline behavior of oleogelators, the physical properties of oleogels, and storage stability. Generally, different incorporation techniques are applied to entrap bioactive compounds in the oleogel matrix depending on their characteristics. These approaches enhance the bioavailability, controlled release, stability of bioactive compounds, and the shelf life of oleogels. The multifunctionality of oleogels extends their applications beyond fat replacements, e.g., food preservation, nutraceutical delivery, and even novel innovations like 3D food printing. Despite their potential, challenges such as large-scale production, cost efficiency, and consumer acceptance remain areas for further exploration. This review emphasizes the understanding of the relationship between the structure of oleogels and their functional properties to optimize their design in different food applications. It also highlights the latest advancements in bioactive oleogels, focusing on how they incorporate bioactive compounds such as polyphenols, essential oils, and flavonoids into oleogels. The impact of these compounds on the gelation process, storage stability, and overall functionality of oleogels is also critically examined. Full article

Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils. Target applications were cookies and chocolate fillings. These oils were physically modified through emulsification, stabilized with finely ground oil press cake particles and crystallized waxes. Findings indicated that the emulsification of the oils increased viscosity and that the addition of wax was beneficial for long-term stability; however, the extent of this effect depended on the combination of oil and wax types. Furthermore, wax pre-crystallization and low shear during crystallization significantly improved emulsion stability. Despite these improvements, the resulting emulsions did not achieve sufficient stability and exhibited lower viscosity than palm oil. Future experiments should explore higher wax concentrations (1% or more) and develop analytical methods to better understand the wax composition and its role in oleogel formation. Full article

Oleogels (organogels) are systems resembling a solid substance based on the gelation of organic solvents (oil or non-polar liquid) through components of low molecular weight or oil-soluble polymers. Such compounds are organogelators that produce a thermoreversible three-dimensional gel network that captures liquid organic solvents. Oleogels based on natural oils are attracting more attention due to their numerous advantages, such as their unsaturated fatty acid contents, ease of preparation, and safety of use. As a result of the research, two oleogels were developed, into which freeze-dried alginate carriers with a probiotic, L. casei, were incorporated. Two techniques were used to produce probiotic-loaded capsules—extrusion and emulsification. Alginate beads obtained by the extrusion process have a size of approximately 1.2 mm, while much smaller microspheres were obtained using the emulsification technique, ranging in size from 8 to 17 µm. The trehalose was added as a cryoprotectant to improve the survival rate of probiotics in freeze-dried alginate carriers. The encapsulation efficiency for both of the methods applied, the emulsification and the extrusion technique, was high, with levels of 90% and 87%, respectively. The obtained results showed that the production method of probiotic-loaded microspheres influence the bacterial viability. The better strain survival in the developed systems was achieved in the case of microspheres produced by the emulsification (reduction in bacterial cell viability in the range of 1.98–3.97 log in silica oleogel and 2.15–3.81 log in sucragel oleogel after 7 and 30 days of storage) than by the extrusion technique (after a week and a month of oleogel storage, the decrease in cell viability was 2.52–4.52 log in silica oleogel and 2.48–4.44 log in sucragel oleogel). Full article

Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel of animal fats, these oleogels provide a novel approach to improving the nutritional profile of sausages while maintaining desirable sensory characteristics. This review critically evaluates cutting-edge research on oleogels, emphasizing innovations in their ability to enhance emulsion stability, increase cooking yield, reduce processing weight loss, and optimize fatty acid composition by reducing overall fat and saturated fat levels. Despite their potential, sausage formulations with oleogel still face challenges in achieving consistent sensory properties, texture, and oxidative stability, often failing to fully replicate the sensory qualities and shelf-life of animal fats. To push the boundaries of oleogel technology and meet the increasing demand for healthier, high-quality sausage products, we propose focused innovations in refining oil-to-gelator ratios, exploring a wider range of novel gelators, optimizing production methods, and developing cost-effective, scalable strategies. These advancements hold significant potential for revolutionizing the sausage industry by improving both the technological and nutritional qualities of oleogels. Full article

Spent coffee grounds, the main by-product of the coffee-brewing process, were valorized as a renewable source of lipids for the synthesis of novel wax esters and as an alternative and sustainable oil-structuring agent for the production of oleogels. The lipase-catalyzed reactions were implemented using fatty alcohols both under solvent-free conditions and with limonene as an environmentally friendly solvent. Wax esters were evaluated for their ability to formulate olive oil oleogels through the determination of the physical properties of oleogels. Results showed that high conversion yields were achieved when cetyl and behenyl alcohols were applied under solvent-free conditions, achieving a maximum yield of 90.3% and 91.7%, respectively. In the presence of limonene, the highest conversion yields were 88.9% and 94.5% upon the use of cetyl and behenyl alcohols, respectively. The behenyl wax esters exhibited greater oil-structuring properties, regardless of whether they were derived from solvent or solvent-free conditions. Rheological curves showed that the produced oleogels exhibited a strong gel strength, which was enhanced as the wax ester concentration increased. Frequency sweep curves confirmed the formation of a stable three-dimensional oleogel network and revealed the low dependence of the storage modulus on frequency. Overall, this study demonstrated that producing wax esters from renewable lipid sources has the potential to serve as an effective circular economy paradigm for creating novel oleogels with a broad range of applications. Full article

Understanding gel structures and behavior is a prerequisite for attaining the desired food application characteristics. The mixing temperature is crucial when incorporating thermolabile active compounds into gels. This study evaluated the effect of mixing temperature on the physical and chemical properties of a bigel system prepared using a carnauba wax/canola oil oleogel and Arabic gum hydrogels. The results showed that bigels prepared at lower temperatures (30 and 40 °C) resulted in a solid-like state under crystallization temperature, resulting in matrices with larger hydrogel droplets, softer texture, and lower adhesiveness, spreadability, and solvent binding capacity. In contrast, bigels prepared at higher temperatures (50 and 60 °C), around crystallization temperature but with no solid state, resulted in matrices with smaller hydrogel droplets and higher firmness, adhesiveness, and spreadability. These bigels had a higher apparent viscosity, especially at lower shear rates, and solid-like behavior in the linear viscosity range. During the bigel preparation process, adjusting the mixture temperature had no effect on the samples’ oxidative stability, FTIR spectra, or thermal properties. The results highlighted the importance of hydrogel droplet size on the microstructure of the formed bigels, and smaller droplets could act as effective fillers to reinforce the matrix without making chemical changes. Full article

Bigels are characterized as biphasic systems consisting of two structured phases of different polarity, namely the oleogel and hydrogel phases. These systems have been widely used in pharmaceuticals and cosmetics, owing to their enhanced physicochemical stability compared to other structured systems and their ability to simultaneously deliver both hydrophilic and lipophilic compounds. Considering the above advantages, bigels could have considerable potential for the food industry. This review aims to provide a detailed description of the edible components used for structuring the oleogel and hydrogel phases and the preparation methods applied for the formation of food-grade bigels with application-specific tailored properties. The impact of the processing parameters, such as the oleogel-to-hydrogel ratio, methodology used for component mixing, and cooling rates, is presented. Moreover, the most applicable bigel characterization techniques, such as rheology, DSC, texture analysis, etc., are critically discussed. Finally, different bigel applications in foods as animal fat substitutes or as complex delivery systems for both polar and non-polar bioactive compounds are examined. Full article

A method that enabled the formulation of lubricating oleogels using dried cellulose nanofibers (CNFs) as an eco-friendly thickener in castor oil was studied. In their dehydrated state, strong hydrogen bonding between nanofibers and high hydrophilicity are the main obstacles to their dispersion in oil. Hence, clusters of dried CNFs had to be previously detached by their dispersion in water. The resulting hydrogels were then subjected to methanol washes to displace the water from the nanofibers. After centrifugation, the methanol-wetted precipitate was readily dispersed in castor oil, forming an oleogel once the methanol was removed. Optimization was conducted in terms of the following variables: (a) hydrogel processing method; (b) hydrogel pH; (c) methanol/hydrogel ratio; (d) number of washes; and (e) oleogel CNF concentration. Their effect on the oleogel linear viscoelastic behavior was analyzed. In general, they demonstrated a prevailing elastic behavior denoted by a well-developed plateau region. The CNF concentration was found to have a more remarkable impact on the oleogels’ rheological behavior than any other variable studied. Hence, substantial differences were observed between 1 and 2 wt.%. The CNFs exhibited a very remarkable thickening capacity in castor oil, achieving a plateau modulus of ca. 700 Pa with just 2 wt.%. Moreover, the resulting oleogels maintained a uniform texture even after one year of storage. This indicates that the oleogels were both homogeneous and storage stable, effectively overcoming the stability issues associated with direct dispersion of dried CNFs in castor oil. Full article

In this study, a new oleogel system was constructed and used as a fat substitute in the processing of cookies. The preparation process of Amomum villosum Lour. extract (AVE) was optimized based on antioxidant activity and yield firstly. Then, the AVE, ovalbumin, chitosan, and xanthan gum were used as raw materials to prepare a composite Pickering emulsion oleogel. The results showed that when the concentration of AVE, chitosan, and XG were 0.1%, 2.5%, and 0.3%, respectively, a stable and uniformly distributed Pickering emulsion oleogel was formed. In this case, the particle size of the composite oleogel was relatively small; the absolute value of zeta potential was higher; the microstructure was more stable, with less aggregation and flocculation; and the thermal stability and freeze–thaw stability were excellent. In addition, the addition of AVE enhanced the gel properties of the oleogel and had good solid-like properties, and strengthened the binding force, as well as the oxidation stability, making the whole system more stable. In addition, the results of the application of the composite oleogel in the cookies showed that the AVE–ovalbumin/xanthan gum/chitosan Pickering emulsion oleogel had similar sensory and texture properties to the butter group. The addition of AVE can delay the crispness, cohesiveness, hardness, and the rate of malondialdehyde formation in cookies during storage. In conclusion, the AVE–ovalbumin/xanthan gum/chitosan Pickering emulsion oleogel had good physicochemical stability and showed great potential in replacing saturated fat (butter) in baking products (cookies). Full article

Cannabis seed oil oleogel structured with Glycerol Monostearate (20% w/w) was mixed with xanthan gum hydrogel (2% w/w) at different ratios ranging from 0% w/w hydrogel to 75% w/w hydrogel, using a syringe-to-syringe apparatus, for the preparation of 3D-printable food inks. This process enabled the simultaneous blend of oleogel and hydrogel phases and the incorporation of air in a reproducible and accurate manner. The printability of bigel inks with different mass ratios was evaluated by using a conventional benchtop food 3D printer. The printability of the inks was found to be negatively affected by the presence of higher portions of the hydrogel phase, while the printing performance of pure cannabis seed oil oleogel was superior compared to the printing performance of the bigel inks. The physicochemical properties of hybrid gels were investigated with rheological studies, thermophysical studies (Differential Scanning Calorimetry), Polarized Light Microscopy, and Confocal Laser Scanning Microscopy. The microstructure of the aerated inks was affected by the presence of a higher oleogel fraction, in terms of air bubble shape and distribution. The addition of hydrogel at concentrations higher than 50% w/w had a strong negative effect on the mechanical properties of the inks leading to a partial collapse of the printed structures and subsequently to poor printing performance. Full article

This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature. This review addresses the new ways of applying special ingredients, such as vegetable fats and seeds, flavor infusions, oleogels, hemp products, etc., which can be added to the ganache matrix to achieve desirable properties. In particular, the application of sterols and sterol esters as functional substances of oleogels seems to be a very promising method, enhancing the ganache fat profile. The elevated caloric content that is characteristic of ganache can be substantially attenuated through the application of hydrocolloids and/or fruit-based components, thereby offering the potential for caloric reduction without compromising on taste. The various alterations to ganache formulations by the application of natural substances offer a large base for the development of novel ganache variants and relevant food products. Full article

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples. Full article