From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations

Abstract

Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast-developing research area. This review explores the current state of applications developed for oil structuring, considering the challenges and prospects. Processes such as direct and indirect oleogelation, as well as interesterification (acidolysis, alcoholysis, glycerolysis, and transesterification), are described, outlining the main factors governing them. The review also presents the potential applications and enhancement of the functional properties of structured oils in various food formulations. From the latest literature, the industrial applicability of structured oils is discussed. This work provides a well-structured overview of the broad and diverse topic of fat mimetics and oil structuring, creating a solid base for a better understanding of the topic and spotting the challenges associated with their application.