LAUSR

There is a growing trend towards healthy meat products with a reduced amount of saturated fats becoming a challenging task from an industrial point of view. Edible oleogels have emerged as a response to replace animal fat with vegetable oils structured by organogelators. Monoglicerides, natural waxes, phytosteroles and ethylcellulose are the main organogelators used in meat products such as sausages, patties and liver pâtes. If healthy vegetable oils from linseed, high-oleic sunflower, olive and fish oil are introduced in the formulations, an increase in the main health indicators of fatty acid profile is achieved. However, a great number of issues, mainly related to oleogel textural properties remain to be solved. Additional new organogelators, methodologies and deeper knowledge about interactions with antioxidants to improve oleogel oxidative stability and their sensory attributes should be boosted.