Purpose This review aims to examine the potential of oleogels as a frying medium to
decrease oil absorption during deep-frying and enhance the nutritional and energy content …

Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though
solid fats are used for food formulation due to the processing benefits over oils, their …

In recent years, there has been a surge of interest in oleogels as a promising low-saturated
and trans fat free alternative to traditional solid fats. However, to date, oleogels made from …

Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an
alternative structured fat, providing healthier substitutes to saturated and trans fats in foods …

This research aims to explore the potential of waxes as ingredients in the formulation of food-
grade water-in-oleogel emulsions without added emulsifiers. The effects of the wax type …

Due to the hazards of trans fatty acids and saturated fatty acids to human health, research on
novel structured lipid-oleogels as lipid substitutes has attracted increasing attention …

Oleogels based on the combination of oleogelators and vegetable oils are a fat substitute
alternative to obtain commercial fats (CF) with reduced saturated fatty acids (SFA), high …

Thermal oxidation of different multi-element oleogels (DMEOs) was assessed by measuring
the peroxide, p-anisidine, and total antioxidant values. Moreover, a rapid discriminant model …

The current trend is represented by replacing solid fats with structured liquid oil while
maintaining the plastic properties of food products. In this study, the behavior of refined …

Sustainable food systems that employ renewable resources without competition with the
food chain are drivers for the bioeconomy era. This study reports the valorization of …