A review of oleogels applications in dairy foods

Abstract

The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased health awareness and regulatory recommendations, consumer preferences have evolved toward low/no saturated fat food products. Reducing the saturated fat content of dairy products to meet market demands is an urgent yet challenging task, as it may compromise product quality and increase production costs. In this regard, oleogels have emerged as a viable milk fat replacement in dairy foods. This review focuses on recent advances in oleogel systems and explores their potential for incorporation into dairy products as a milk fat substitute. Overall, it can be concluded that oleogel can be a potential alternative to replace milk fat fully or partially in the product matrix to improve nutritional profile by mimicking similar rheological and textural product characteristics as milk fat. Furthermore, the impact of consuming oleogel-based dairy foods on digestibility and gut health is also discussed. A thorough comprehension of the application of oleogels in dairy products will provide an opportunity for the dairy sector to develop applications that will appeal to the changing consumer needs.

Keywords:

• dairy products
• digestibility
• food-grade oleogelator and oil selection
• gut microbiota
• oleogel fabrication

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The work was supported financially by the Hatch project, South Dakota State University; and the Midwest Dairy Foods Research Center (MDFRC). The figures in this manuscript were created with BioRender.com.