نوع مقاله : مروری
نویسندگان
1 دانشجوی دکتری، بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران
2 استاد، بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and Objective: The food industry is constantly evolving to address the changing needs of consumers, scientific advancements, and regulatory requirements. Key challenges include providing healthy and sustainable food for a growing global population while ensuring the sustainability of raw materials, processes, and final products. Rising public awareness of the impact of diet on health and environmental concerns related to food production has increased demand for healthier and more sustainable alternatives. Lipids play a critical role in the physicochemical properties, structural integrity, and sensory quality of food products. However, traditional solid fats such as palm oil, coconut oil, butter, and margarine have been criticized for their high saturated and trans fatty acid content, which is linked to cardiovascular health risks, as well as their negative environmental impact, such as deforestation and greenhouse gas emissions. Oleogels have emerged as innovative substitutes for traditional solid fats, aiming to maintain the functional and sensory properties of food products while reducing adverse health effects and improving environmental sustainability.
Materials and Methods: Oleogels are produced using gelators or oleogelators, such as natural waxes (e.g., beeswax, carnauba wax), polysaccharides (e.g., cellulose), proteins, and low-molecular-weight compounds, which transform liquid oils into a gel-like structure. Production methods include thermal techniques (heating and cooling), chemical techniques (pH adjustments or salt addition), and mechanical techniques (shearing or emulsification). Gelators are categorized based on their dispersion methods in oil (direct, indirect, semi-direct) and their specific applications. Thermal methods are simple but require specialized equipment and high energy, while chemical methods may introduce additional complexity.
Results: Oleogels are used as semi-solid, self-sustaining pseudo-fats in products such as bread, cakes, chocolate, meat products, and dairy items. They maintain texture, appearance, and sensory properties without the need for unhealthy fats and have been successful in products like plant-based butters and chocolate. Additionally, oleogels enable the production of foods with adjustable calorie content. In comparison to traditional fats, which are favored due to their crystalline structure, heat resistance, and familiar flavor, oleogels by utilizing unsaturated oils rich in essential fatty acids and natural gelling agents offer a healthier and more environmentally friendly alternative. Thermal methods for producing oleogels are considered simpler but require specialized equipment and high energy consumption; whereas chemical methods involve greater complexities.
Conclusion: Oleogels represent a significant step toward producing healthier, more sustainable foods that align with the needs of modern consumers. However, their success depends on overcoming technical and economic challenges, such as optimizing stability at various temperatures, reducing production costs, achieving industrial scalability, and ensuring sensory acceptance by consumers. Further research is needed to develop cost-effective gelling agents and enhance the functional properties of oleogels for industrial-scale applications.
کلیدواژهها [English]
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