Preparation of biopolymer based oleogels and its application in food industry:A review

  • BAO Yuge ,
  • WANG Qiming ,
  • RAN Yalin ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-04-27

  Revised date: 2024-06-05

  Online published: 2025-05-28

Abstract

One of focuses of the current food industry is actively looking for solid fat substitutes to reduce the risk of chronic diseases caused by saturated fatty acids and trans fatty acids intake.Low molecular weight oleogelators (LMOGs) are commonly used in the preparation of oleogels that are potential solid fat substitute.However, since LMOGs are extremely sensitive to temperature and shear force, and the concentration required for the preparation of oleogels is high, their commercial application is severely limited.In recent years, green, economical, efficient, and safe biopolymer gels (such as proteins and polysaccharides) have been widely used in the construction of oleogels to achieve the delivery of bioactive small molecules, inhibit lipid migration, and improve the safety of low saturated fatty acid foods, which has attracted great attention of scholars.The paper reviews the types of biopolymer gels, the common methods for preparing biopolymer oleogels, and their latest applications in food field, and looks forward to the development prospects of biopolymer oleogels, providing a theoretical basis for the design and development of functional oleogels.

Cite this article

BAO Yuge , WANG Qiming , RAN Yalin , MING Jian . Preparation of biopolymer based oleogels and its application in food industry:A review[J]. Food and Fermentation Industries, 2025 , 51(8) : 351 -358 . DOI: 10.13995/j.cnki.11-1802/ts.039712

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