loading page

Composition and process approaches underpinning the mechanical properties of oleogels
  • +1
  • Noadia Barroso,
  • Matheus Augusto Santos,
  • Paula K Okuro,
  • Rosiane L. Cunha
Noadia Barroso

Corresponding Author:[email protected]

Author Profile
Matheus Augusto Santos
Author Profile
Paula K Okuro
Author Profile
Rosiane L. Cunha
Author Profile


Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new technologies capable of producing structures that trap liquid oil (composed of unsaturated fatty acids, considered healthier) has been widely investigated in order to replace saturated and trans fats in food products. One of the most promising technologies is the so-called oleogels, which present a great challenge to mimic sensory attributes related to the texture of processed foods based on saturated fats. In this review, we discuss how the different approaches used in the production of oleogels, direct or indirect methods, as well as compositional variables, such as oleogelators and mixing ratio, can directly influence the mechanical properties of these structures. An overview of the parameters that can interfere with these properties contributes to a better understanding of the building of the oleogels and their possible applications.
29 Nov 2021Submitted to Journal of the American Oil Chemists' Society
29 Nov 2021Submission Checks Completed
29 Nov 2021Assigned to Editor
07 Jan 2022Reviewer(s) Assigned
15 Mar 2022Review(s) Completed, Editorial Evaluation Pending
25 Mar 2022Editorial Decision: Revise Major
02 Jun 20221st Revision Received
02 Jun 2022Submission Checks Completed
02 Jun 2022Assigned to Editor
06 Jun 2022Reviewer(s) Assigned
08 Jul 2022Review(s) Completed, Editorial Evaluation Pending
15 Jul 2022Editorial Decision: Accept