The Use of Oleogel as a Fat Replacer in Bakery Products: A Mini Review

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The Use of Oleogel as a Fat Replacer in Bakery Products: A Mini Review

January 11, 2021 AGRICULTURE 0

Fat is actually a very significant ingredient in the processing of many industrialised foods. However, because its composition includes high levels of saturated and trans fatty acids, its intake has been linked to harmful effects on human health, which has prompted industries to seek alternatives to processed goods for fat replacement. One of the most researched approaches today in the formulation of food products has been the use of oleogel as an alternative to fat replacement. The characteristics that solid fats are capable of providing in bakery products, but with fewer saturated and trans fatty acids, can be given by different organogels. This study focuses on the use of organogels in bakery foods and explores whether the same characteristics of the dough and the consistency of the final bakery products are observed in the use of this fat replacer. When evaluating the functional properties of the dough and the general acceptance of the final product, researchers found appropriate formulations of food products using these organogels, such as those made with solid fat. While there are other techniques to minimise the use of solid fats and, subsequently, the amount of saturated and trans fatty acids in bakery products, oleogelation can be a major industry ally in the development of bakery products as a fat substitute because of its close characteristics to solid fat.

Author (s) Details

L. R. Zandoná
Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of Sao Paulo, Sao Paulo, Brazil.

S. C. S. Lannes
Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of Sao Paulo, Sao Paulo, Brazil.

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