Research Information System
European Food Research and Technology, vol.252, no.2, 2026 (SCI-Expanded, Scopus)
Fats play an important role in enhancing flavor, texture, and mouthfeel. However, excessive intake of saturated fatty acids (SFA) and trans fatty acids (TFA) is associated with various health concerns. Oleogels have emerged as innovative lipid-based systems that can structurally and functionally replace traditional fats in various food applications. They offer promising solutions to health and sustainability challenges in the food industry. Additionally, they contribute to sustainability by converting various waste and by-products into value-added products and reducing deforestation and environmental damage caused by industrial palm oil production. The integration of oleogels into food and nutrition systems also supports the Sustainable Development Goals (SDGs) established by the United Nations in various ways. This review provides a comprehensive summary of the latest advancements in oleogel technology, emphasizing its role in sustainable food systems, health-related outcomes, and key regulatory, sustainability, and scalability considerations relevant to its integration into modern food applications. Unlike previous reviews, this review integrates recent innovations in structuring agents, emerging production techniques, impacts of oleogel composition and structuring mechanisms on lipid digestion, nutrient bioavailability, and metabolic consequences.