Lipid organogels; formation, structure, characterization, organogel agents and potantial food applicatons

In recent years, Fat ratios in foodstuffs and the chemical properties of these fats are discussed extensively in terms of their relationship with health. The use of new methods in vegetable oil processing technology comes to the fore, especially to reduce the negative effects of trans fatty acid and saturated fatty acid ratios on health. Oleogelation is one of the new techniques applied for this purpose. Oleogel; It is a gel form with a continuous, thermocyclic and three-dimensional network structure formed by asymmetric crystallization or self-aggregation of a low molecular weight and limited solubility oleogelator in a consumable vegetable oil. Studies show that the oleogels obtained can be used in emulsified meat products, margarine, bakery products and many foodstuffs. In this study, it is aimed to give detailed information about oleogelation, oleogel formation and mechanism, structures and characterizations of oleogels, oleogelators, and studies on potential food applications of oleogels.