ReviewGels (Basel, Switzerland)2023
Oleogels as a Fat Substitute in Food: A Current Review.
Review in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
39 citing papers in PubMed, 113 citations in OpenAlex.
- Development of Brazil Nut Oil-Based Oleogel and Emulsion Gel: A Comparative Study of Structural and Physicochemical Properties.Journal of food science · 2026Article
- Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights.Foods (Basel, Switzerland) · 2026Review
- Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour.Foods (Basel, Switzerland) · 2026Article
- Effects of a Low-Molecular-Weight Gelator in Vegetable, Mineral Oil and Cocoa Butter: A Comparative Rheological Study.Gels (Basel, Switzerland) · 2026Article
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
- Formulation and Characterization of Edible Bigel Inks for Structuring Fat Alternatives in 3D-Printed Foods.Gels (Basel, Switzerland) · 2026Article
- Influence of Healthy Plant-Based Fat Substitutes on the Sensory and Nutritional Properties of Oat-Date Balls.Food science & nutrition · 2025Article
- Preparation and Characterization of Oleogels Based on Cellulose Modified by High-Pressure Microfluidization and Rubber Seed Oil Body.Gels (Basel, Switzerland) · 2025Article
- Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations.Gels (Basel, Switzerland) · 2025Review
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil.Foods (Basel, Switzerland) · 2025Article
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
- The Detrimental Impact of Ultra-Processed Foods on the Human Gut Microbiome and Gut Barrier.Nutrients · 2025Review
- Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel.Foods (Basel, Switzerland) · 2025Article
- Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.Gels (Basel, Switzerland) · 2025Review
- Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.Gels (Basel, Switzerland) · 2025Article
- Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence.Current research in food science · 2025Article
- Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations.Gels (Basel, Switzerland) · 2024Review
- Development and Analysis of Bilayer Foamed Oleogels Stabilized with Ecogel™: Exploring the Role of Tween 80 in Modifying Physicochemical Properties.International journal of molecular sciences · 2024Article
- Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 3 institutions in 3 countries.
Funding
Abstract
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.