Recent trends in oil structuring using hydrocolloids

Abstract

[EN] Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related to adverse chronic health effects. Consumers and regulatory authorities are demanding more natural and healthy ingredients. Thus, in context of the high demand for healthy foods and the transition to more sustainable ingredients, oil structuring emerges as an outstanding strategy to substitute saturated and trans fats. Researchers have developed optimised indirect routes to structure oil with hydrocolloids resulting in gelled emulsions and oleogels. Novel healthy food structures based on polysaccharides, proteins, and their supramolecular interactions are suitable to create several types of healthy colloidal systems with unique sensory, texture, and stability properties.