Research on the oleogels’ utilization as a solid fat alternative in food products and emulsions

Oleogels—semi-solid systems structured by organogelators within liquid oils—are gaining significant attention in the food industry as innovative fat substitutes. Especially when formulated using oils rich in unsaturated fatty acids, such as fish, canola, or flaxseed oil, oleogels present a promising opportunity to develop healthier, functional foods without compromising texture or sensory appeal. These systems offer a way to reduce or replace saturated and trans fats, which are known to contribute to cardiovascular diseases, while still maintaining desirable properties such as spreadability, mouthfeel, and shelf stability.

Incorporating unsaturated fatty acid-rich oleogels into novel food applications opens a range of possibilities—from baked goods and confectionery to plant-based meat analogs and dairy alternatives. Their potential to serve as functional carriers for bioactive compounds, such as vitamins, antioxidants, and phytosterols, also makes them valuable in the development of functional foods aimed at improving health and wellness. Furthermore, oleogels can be engineered to influence the release and absorption of these bioactives, enhancing their nutritional efficacy.

From a technological perspective, oleogels offer tunability in terms of melting behavior, firmness, and microstructure, allowing food scientists to tailor them for specific applications. This versatility, combined with growing consumer demand for cleaner labels and healthier ingredients, makes oleogels a strategic component in next-generation food innovation.

As research continues to optimize their structure and functionality, oleogels hold considerable promise for creating healthier, sustainable, and enjoyable food products that align with modern dietary trends.