Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.

Oleogels in Food: A Review of Current and Potential Applications.

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network.

Background In recent years, there has been increasing interest in emulsion gels, due to their better stability during storage and potential for prolonged intestinal drug release compared to emulsions. There are three kinds of emulsion gels, classified according to their morphological properties: bulk emulsion gels, emulsion gel particles and liquid emulsion gels. Scope and approach This paper provides a comprehensive review of the mechanisms and procedures of different methods for preparing different emulsion gels and relationships between structures and properties of emulsion gels. The applications of emulsion gels in the food industry are finally discussed. Key findings and conclusions Different emulsion gels result from different preparation methods, and have various structure-property relationships and applications. Many methods can be used to prepare bulk emulsion gels, involving different matrix materials, processing techniques, and purposes. This can result in different structures of gel matrices and emulsion droplets, and interactions between them, which can influence the structures of bulk emulsion gels and then their mechanical and release properties. On the other hand, extrusion and impinging aerosol methods are two methods for preparing emulsion gel particles, while liquid emulsion gels can be prepared by Pickering emulsions and disrupted gel systems. Rheological, syneresis and swelling properties are critical for gel particle suspensions, while flow behavior and release properties are important to liquid emulsion gels. In addition, fat replacements and delivery systems are main applications of emulsion gels in the food industry. However, current research has mainly focused on bulk emulsion gels, so further studies on emulsion gel particles and liquid emulsion gels are required.

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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Hydrogels are important materials that are of high scientific interest and with numerous applications. Natural polymer-based hydrogels are preferred to synthetic ones due to their safety, biocompatibility, and ecofriendly properties. They have been studied extensively and implemented in various fields, such as medicine, cosmetics, personal-care products, water purification, and more. This review focuses on the applications of nature-sourced polymer-based hydrogels in food and agriculture. Different types of biopolymers and crosslinking agents, and various methods for hydrogel formation are described. The physicomechanical properties and applied activities of the resulting materials are also comprehensively discussed. Biodegradable synthetic polymers are outside the scope of this review. © 2020 Society of Chemical Industry.

Natural biopolymer-based hydrogels for use in food and agriculture.

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to des...

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

Organogels were prepared by structuring corn oil with monoglyceride (GMS), and the effect of GMS content on the properties of organogels and solubility and stability of β-carotene was evaluated. Organogels with different properties were obtained by changing the content of GMS (0, 10, 15, 20 and 25 g/100 g), and β-carotene of varied content (0, 5, 10, and 15 g/100 g) was incorporated. Polarized light microscopy observation and differential scanning calorimetry (DSC) analysis revealed that β-carotene at the concentration of 10 g/100 g did not form crystals in organogels, while it crystalized and precipitated in corn oil at the same concentration. Textural analysis and rheological measurement suggested that an increase in GMS content in the organogels resulted in the systems with higher gel strength. When organogels were exposed to UV light or stored at different temperatures, β-carotene presented higher retention ratios in the systems with higher GMS content. These findings suggested organogels have the potential to deliver higher loading of lipophilic bioactives with good stability.

Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels

Whey-protein-isolate-based emulsion gels were prepared through a cold-set gelation process, and the effect of the solid fat (coconut oil) content in the oil phase on gel properties and β-carotene stability was investigated. An increase in solid fat content (0, 20, 50, 80, and 100% of the oil phase) resulted in a smaller droplet size, higher viscosity, and improved creaming stability of the emulsions. When glucono-δ-lactone was added to initiate gelation, a higher solid fat content contributed to an earlier onset of gelation and a higher storage modulus of the gels. Textural analysis indicated that the increase in the solid fat content allowed for an increase in fracture stress and Young's modulus of the emulsion gels. Microscopic observation revealed that emulsions containing a higher solid fat content formed gels with a denser and more uniform particulate network structure. The stability of β-carotene against thermal treatment (55 °C for 12 days) and ultraviolet light exposure (8 h) was determined. The results suggested that the solidification of the oil phase can improve the stability of β-carotene, and gels with higher hardness were capable of retaining more β-carotene after the treatments. These findings indicated that emulsion gels with a solidified oil phase could be potential delivery systems for lipophilic bioactive compounds.

Mengnan Cui

Papers

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels

Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene.

Population genomics implies potential public health risk of two non-toxigenic Vibrio cholerae lineages.