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<p>Regulation of the fat content in foods is critical to support conformation to contemporary health and dietary recommendations. Polysaccharide-based oleogels and emulsion gels have been identified as good fat replacers because they possess positive fatty acid profiles, controllable viscoelasticity, rich sources of raw materials, and improved flavor and nutrient embedding capacity. Such systems provide considerable health benefits through lowered saturated fat content (40–45% reduction) and enhanced lipid profiles, thus reducing risk of cardiovascular and metabolic disorders. Emulsion gels have high oil retention (&gt; 85%) and controlled release of bioactives, while both gels show increased oxidative stability (30–35% increase), ensuring better shelf life and processing ability. This review outlines several polysaccharide-derived oleogels and emulsion gels, including the method of synthesis, structural characteristics, and functional purposes. Compatibility with industrial food reformulation processes without affecting sensory or technical properties is also mentioned, emphasizing their contribution toward developing healthier, reduced-fat food systems.</p>

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Polysaccharide-based oleogels and emulsion gels as emerging fat replacers: a review of their synthesis, properties, applications, and health implications

  • 期刊论文

  • 发表日期：

    2025年12月26日

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  • Musarrat Rasheed,
  • Anamika Chauhan,
  • Yuosra Amer Ali,
  • Irwanjot Kaur,
  • Faiyaz Ahmed,
  • Maleeha Fatima,
  • Ali Imran,
  • Nosheen Amjad,
  • Fakhar Islam,
  • Muhammad Sadiq Naseer,
  • Almeera Fatima,
  • Abdela Befa Kinki

摘要

Regulation of the fat content in foods is critical to support conformation to contemporary health and dietary recommendations. Polysaccharide-based oleogels and emulsion gels have been identified as good fat replacers because they possess positive fatty acid profiles, controllable viscoelasticity, rich sources of raw materials, and improved flavor and nutrient embedding capacity. Such systems provide considerable health benefits through lowered saturated fat content (40–45% reduction) and enhanced lipid profiles, thus reducing risk of cardiovascular and metabolic disorders. Emulsion gels have high oil retention (> 85%) and controlled release of bioactives, while both gels show increased oxidative stability (30–35% increase), ensuring better shelf life and processing ability. This review outlines several polysaccharide-derived oleogels and emulsion gels, including the method of synthesis, structural characteristics, and functional purposes. Compatibility with industrial food reformulation processes without affecting sensory or technical properties is also mentioned, emphasizing their contribution toward developing healthier, reduced-fat food systems.