Exploring the efficacy of oleogel as fat replacers in meat products: a comparative analysis of various oleogelators

The critical role of animal fats in the juiciness and flavour of meat products is well-documented, yet their high contents of saturated fatty acids and cholesterol carry potential health risks. However, reducing fat content directly may negatively affect product quality. Thus, the meat industry is faced with the challenge of decreasing fat content while preserving the quality of meat products. Oleogels, primarily based on healthy oils, offer a promising solution with their favourable fatty acid composition and properties, potentially maintaining the sensory quality of meat products when used as fat replacers. This review scrutinized the current state of oleogel technology, spotlighting the selection of oleogelators, formulation strategies, and their implications on the quality and nutritional attributes of meat products. In addition, it navigates through a spectrum of methodologies aimed at augmenting the efficacy of oleogels as fat replacers and dissects the challenges and future directions of oleogel applications by the meat industry.

Text 123959.pdf - Published Version Restricted to Repository staff only Download (1MB) Official URL or Download Paper: https://link.springer.com/article/10.1007/s11947-0...

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