The role of plant oils/lipids as innovative fat replacers in various food products: A review

The role of plant oils/lipids as innovative fat replacers in various food products: A review

Due to growing demands for palatable and nutritious food products, liquid plant oils are structured into oleogels and emulsion gels as fat replacers to mimic the physical state of saturated fats. This work reviews the methods of structuring plant oils into fat replacers and the functionality of thes...

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Bibliographic Details
Main Authors:	Kok Jia-Wei, Ming Fu, Abu Bakar Asyrul-Izhar, Lilis Suryaningsih, Dicky Tri Utama, Kazem Alirezalu, Mohammad Rashedi Ismail-Fitry
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Series:	Applied Food Research
Subjects:	Bakery products Dairy products Emulsion gels Meat products Oleogel
Online Access:	http://www.sciencedirect.com/science/article/pii/S277250222500318X
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