Oleogels for development of future food products based on health orientation: Research progress, challenges and applications

The increase in trans and saturated fats in processed foods is directly related to the rise in chronic illnesses. Several tactics have been used to mitigate the disadvantages of these harmful fats. One such novel and intriguing tactic in the food sector is oleogels (OGs). OGs offer a unique opportunity to enhance the nutritional content of products while also providing definite health and environmental advantages because they are regenerated fat systems. This study looks at the potential innovative uses of OGs as substitutes for traditional animal fats in a variety of food products. Numerous studies have been conducted on OGs employing substances such as whey protein isolate, sterols, beeswax, γ-oryzanol, β-sitosterol, etc. We explain how OGs affect the texture, nutritional value, oxidation, and sensory properties of margarines, shortening, cookies, cakes, biscuits, spreads, butter, and creams. To sum up, it also emphasizes how adaptable and efficient OGs are practical alternatives to traditional animal fats in a range of products. The oxidative stability, sensory scores, and nutritional quality improvements that have been recorded opens the door for the food industry to create healthier and more sustainable formulations with OGs.