Composition and process approaches that underpin the mechanical properties of oleogels

Abstract Consumers are becoming aware of the relevance eating low levels trans and saturated fats in processed foods. In addition, many countries adopting regulatory measures on use these ingredients. For this reason, exploration new technologies capable producing structures that trap liquid oil (composed mainly unsaturated fatty acids, which considered healthier) has been widely investigated to replace food products. One most promising is so‐called oleogels, present a great challenge mimic sensory attributes related texture foods based fats. review, we discuss influence production methods (direct or indirect) composition oleogels their mechanical properties texture. An overview parameters can interfere with contributes better understanding building possible applications.