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Review article
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Biopolymer-based oleogels: Gelling agents, preparation strategies, and food applications
Tiantian Han, Jingen Li, Chang Li
Vol. 20., No.7., Pages 708-723, 2026
DOI: 10.3144/expresspolymlett.2026.54
Corresponding author: Chang Li

GRAPHICAL ABSTRACT

ABSTRACT

An excessive intake of high-fat foods may pose a threat to human health. Oleogelation provides a promising strategy to reduce trans and saturated fatty acids in solid fats. Compared with small-molecule gelators, macromolecular gelators, particularly proteins, polysaccharides and their complexes are more suitable for this purpose. In this review, we systematically discuss the development potential of biopolymer-based oleogels. First, we elaborate the application of proteins, polysaccharides and their complexes as gelling agents. Second, despite the inherent hydrophilicity of these biopolymers, significant progress has been made in developing various preparation approaches, ranging from indirect templating strategies to direct dispersion methods. Third, we briefly discuss the underlying structuring mechanisms of these oleogels. Subsequently, we review their applications as fat replacers in specific food products. Finally, we present the conclusions and remaining challenges in this field. We aim to provide valuable insights into the utilization of biopolymer-based oleogels in the food industry.


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Published by:

Budapest University of Technology and Economics,
Faculty of Mechanical Engineering, Department of Polymer Engineering