Oleogels Structured with Protein Emulsion Network

Edible liquid oils are usually structured with hydrogenation process, therefore trans and saturated fatty acid contents are enhanced. The relationship between saturated and trans fatty acids and cardio-vascular diseases are well documented. In the oleogelation technology, which took attendance as an alternative way of reducing saturated and trans fats in diet, the liquid oil is converted into viscoelastic gel liked structure by addition of organogelators, and feasible, economical and food grade organogelators are demanded. It was stated that as structuring agents, the use of proteins and protein-carbohydrate complexes are quite promising. For this reason, protein and other polimers are adsorbed onto the oil-water interface and then water was removed to yield high internal phase emulsions. These emulsions could be used to create the oleogels. Oleogels produced by immobilization of liquid oil in bio-degradable protein matrix could be used in foods, pharmaceutics and other areas to develop new products, and this technique has recently drawn attention for research. The aims of this review are to evaluate the current studies about protein networks for oil structuring (oleogel), and to identify further research needs in this field. © 2019 Authors. All rights reserved.