Novel Strategies for Structuring Liquid Oils, Their Applications, and Health Implications

Oleogelation is a promising, more sustainable, and potentially more economical way to transform liquid oil into functional solid fat without the use of traditional triglyceride hardstocks. Specific gelators with unique self-assembly properties are incorporated into the oil at levels below 5% (w/w) levels. Gelling a liquid oil effectively transforms the oil into fat without increasing levels of saturated or trans fatty acids, with obvious health benefits. The manufacturing flexibility of such a strategy also eliminates the need to transport tropical oils across the oceans, thus increasing sustainability and food security. Here, we revisit the latest information on the effect of consuming saturated and trans fats on cardiovascular health and review the most common oil gelation strategies used. A dedicated section will also list a series of applications of oleogels in food products. A final list of the most successful oil gelling strategies will also be presented, which summarizes the latest experience we have gathered after almost two decades of oleogel research.