Gels as fat replacers in bakery products: a review

• Published in: Critical reviews in food science and nutrition Vol. 62; no. 14; pp. 3768 - 3781
• Main Authors: Gutiérrez-Luna, Katherine, Astiasarán, Iciar, Ansorena, Diana
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2022; Taylor & Francis Ltd
• Subjects: Bakeries; Bakery; Bakery products; Canola oil; emulsion; fat replacer; Fat substitutes; Fatty Acids; Fatty Acids, Monounsaturated; Fibers; Gels; Hydrogels; Legislation; Nutrition; Oils & fats; oleogel; Olive Oil; Plant Oils; Polyunsaturated fatty acids; reformulation; Sensory evaluation; vegetable oil; Vegetable oils; Bakery; emulsion; vegetable oil; fat replacer; oleogel; reformulation

Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing o...