Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review

Abstract

There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their great potential to mimic the properties of solid fats. Understanding textural, rheological and sensory properties of oleogels helps predict the techno-functionalities of oleogels to replace solid fats in food products. This research critically reviews the textural and rheological properties of oleogels prepared by low molecular weight oleogelators (LMWGs) and functional characteristics of foods formulated by these oleogels. The mechanical properties of LMWG-containing oleogels are comprehensively discussed against conventional solid fats. The interactions between the oleogel and its surrounding food matrix are explained, and the sensory attributes of oleogel containing reformulated products are highlighted. Scientific insights into the texture and rheological properties of oleogels manufactured with a wide range of low molecular gelators and their related products are provided in order to boost their implication for creating healthier foods with high consumer acceptability. Future research opportunities on low molecular weight gelators are also discussed.

Keywords:

• Edible oleogels
• food applications
• low molecular weight oleogelators
• rheological properties
• sensory evaluation
• textural properties

Acknowledgments

The author would like to thank Steven L. Puleo (from Koster Keunen, Inc) for providing information on the average molecular weight of various waxes products. The Figures are created with BioRender.com.

Funding

The author(s) reported there is no funding associated with the work featured in this article.