Fat is an important flavoring substance in food, especially meat products. But meat products
contain a large amount of saturated fat, and excessive intake will pose a threat to human …

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns
among consumers about the negative effects of some fats on human health, and …

Highlights•To reduce saturated and trans fats is a priority for meat industry.•Edible oleogels
is considered as promising solution to structure vegetable oils.•Waxes, phytosteroles and …

Conventional solid fats play a crucial role as an ingredient in many processed foods.
However, these fats contain a high amount of saturated fats and trans fats. Legislations and …

As a kind of important semi-solid material, the gel has gained increasing attention due to the
high demand for fundamental research and practical applications. Organogels are gels …

Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a
network of structuring molecules. In the food industry, these formulations can be used to …

The growing awareness of the adverse health effects of trans‐fats and saturated fats are
driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil …

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 …

Solid fats provide desirable functionality, texture, and palatability to foods; however, they are
related to adverse chronic health effects. Consumers and regulatory authorities are …

Nanogels have attracted considerable attention as nanoscopic drug carriers, particularly for
site-specific or time-controlled delivery of bioactive mediators. A high diversity of polymer …