Opportunities and Challenges of Edible Oleogels

Abstract

Recently, research on the structures, physical properties, and functionality of oleogel as a solid component for oily foods has been rapidly developed. In the oleogel, about 90% or more liquid oil is entrapped and immobilized by the network of gelators and it is necessary to cool the sol state, in which the liquid oil and the gelators are mixed at a high temperature, to form a dense network of the gelators. Previous studies have clarified the basic physical properties of oleogel using various gelators, and active research has been conducted on its application not only to oily foods such as margarine, shortening and ice cream, but also to alternative meats. This paper discusses possibilities and problems associated with the application of the oleogels to foods.