BEYOND SATURATED FAT: A COMPREHENSIVE REVIEW OF OLEOGELS AS SUSTAINABLE ALTERNATIVES IN FOOD SYSTEMS
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Oleogels are a type of organogel that serves as an example of what can be done to provide a healthier way to create food products from solid or semi-solid fats that are either trans fat or saturated. Oleogels have unique properties and characteristics that allow for sensory attributes and textures found in baked goods, processed meats, cheeses, as well as candy products, while improving the nutritional value of these items. With oleogel the ability to create healthy food products will increase, contributing to better health overall by providing healthier food products in response to the current global health epidemic of obesity and related health problems. Research has shown that oleogels can substitute regular fats and still provide good taste and texture. Oleogels utilise plant-based gelators which reduce the amount of saturated fat while satisfying increasing demand for clean label and environmentally sustainable foods. Oleogels can also limit the amount of oil migration when used in creating food due to their ability to bind with oil, increasing the shelf life and stability of food products. While oleogels provide several advantages, there are challenges to be faced as they are introduced into the food industry, including oil stability, sensory acceptance and being able to produce at scale. There is the adverse effects of the mixed beliefs of different groups of consumers concerning the consumption of oleogels.
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Chakraborty, A. (2026). Beyond Saturated Fat: A Comprehensive Review of Oleogels as Sustainable Alternatives in Food Systems. International Journal of Science, Strategic Management and Technology, 02(03). https://doi.org/10.55041/ijsmt.v2i3.387
Chakraborty, Anit. "Beyond Saturated Fat: A Comprehensive Review of Oleogels as Sustainable Alternatives in Food Systems." International Journal of Science, Strategic Management and Technology, vol. 02, no. 03, 2026, pp. . doi:https://doi.org/10.55041/ijsmt.v2i3.387.
Chakraborty, Anit. "Beyond Saturated Fat: A Comprehensive Review of Oleogels as Sustainable Alternatives in Food Systems." International Journal of Science, Strategic Management and Technology 02, no. 03 (2026). https://doi.org/https://doi.org/10.55041/ijsmt.v2i3.387.
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