Recent advances on food‐based applications of monoglyceride oleogels

• Published in: Journal of the American Oil Chemists' Society Vol. 99; no. 11; pp. 985 - 1006
• Main Authors: Palla, Camila A., Dominguez, Martina, Carrín, María Elena
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.11.2022
• Subjects: bioactive compounds; digestion; emulsions; fat replacement; health promotion; lipid composition; lipid metabolism; lipid peroxidation; meat; monoacylglycerols; oils; oleogelation; oleogels; oleogel‐based food applications; oxidative stability; saturated fatty acids
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1002/aocs.12617

Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the prod...