Oleożele-perspektywy ich wykorzystania w żywności

Abstract

The objective of the study was to review the reference literature dealing with the structured fats formed by different gelling agents and to present some possibilities of using oleogels in food products. The technology of structuring edible oils is known as oleogelation. It is a wasteless physical technique. Organogels are formed as a result of changes occurring at high temperatures. Gelators (gelling agents) are substances that make it possible to produce oleogels from liquid fats. Thanks to their gelling properties, they structure plant or fish oils that have, very often, a nutritionally beneficial profile of fatty acids. In this way they obtain the delicate structure of a solid body. Modified celluloses (ethyl cellulose) or lipids (monoglycerides of fatty acids, carnauba and candelilla wax) are permitted food additives, which can be used to manufacture edible oleogels. According to the data in the scientific literature, the prospects for applying structured oils to food industry are promising. Depending on the type of lipid fraction and structuring substances, organogels can be used as fatty components in various food products. They can be, for example, a substitute for conventional fats used in the production of pastries and confectioneries, and, thus, they may become a health promoting alternative to fats rich in nutritionally undesirable saturated fatty acids (SFA) or trans SFA isomers. In addition, the presence of oleogels in food (e.g. in stuffed chocolates) may prevent the migration of oil components and ensure high quality and consistency thereof during storage.