A comprehensive review on oleogels, formulation consideration and potential applications in bioactive delivery

Abstract

The scientific community faces a new challenge as a result of rising concerns about the consumption of
unhealthy transfats and saturated fats in the diet: Developing effective replacements for bad fats without
compromising the sensory characteristics of the food product. Oleogels are said to be a cutting-edge structured
fat system employed for industrial application due to their nutritional and ecological advantages among various
strategies aimed to reduce/replace transfats and saturated fats in foods. The oleogel’s mechanical strength,
constitution, and gelator type are all elements that could influence how much and how quickly the material
is being liquefied. These in turn have an impact on how lipid-soluble molecules are delivered by the oleogel.
The formulation considerations of oleogels will be the main focus of this review, along with their recent food
applications, particularly in the delivery of bioactives and as nutraceuticals. There will be a discussion about
an understanding of oleogelators.