Oleogel?based emulsions: Concepts, structuring agents, and applications in food

Abstract This review discusses the application of oleogel technology in emulsified systems. In these systems mimetic fats, water-in-oil or oil-in-water emulsions can be obtained, but, here, we cover with an oil continuous phase detail. Depending on percentage water added to oleogels, different textures and rheological properties developed. These are affected by characteristics concentration components emulsion preparation methods. addition, some gelators exhibit interfacial properties, resulting more stable than those conventional emulsions. Oleogel-based differentiated dispersed phases structuring/emulsification components. Crucially, could applied food industry for preparing, example, meat products margarines, as well cosmetics industry. We present processes elaboration, main used, influence content structuring water-in-oleogel emulsions, mechanisms (Pickering, network, combined Pickering network stabilization). Finally, highlight applications alternatives reducing processed lipid saturated fat levels.