An overview of structure engineering to tailor the functionality of monoglyceride oleogels

CAMILA A. PALLA; MARTINA DOMINGUEZ; MARÍA ELENA CARRÍN

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022

1541-4337

Monoglyceride (MG)-based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point. This is followed by a cooling periodin which the gelator network is formed, entrapping the oil in a crystalline structure.MG composition and concentration, oil type, process temperatures, stirring speed, shear rate during cooling, and storage time play a role in the kinetics of MG crystallization within an MG?oil system, which leads to the formation of lipid materials with different properties. A deep understanding of MG oleogelation processing parameters allows for the tailoring of oleogel properties to meet desirable characteristics as solid fat replacers. This review provides insight regardingmanipulating physical process parameters to engineer structures with specific functionality. Furthermore, ultrasound technologies and optimization methodologies are discussed as tools for the production of oleogels with specific properties based on their potential use as well as the development of bi- and multigelators oleogels using MGs. Finally, the food applications in which MG oleogels have been tested are summarized in addition to the identified gaps that requirefurther research.