AB-203

1ST INTERNATIONAL PKNC CONFERENCE

Nutrition and Public Health for Developing

Economies;Strategies & Sustainable Solutions
November 7-8, 2022

Utilization of oleogel as a promising substitute for solid fats in the formulations of

different food products
*
Rafaqat Ali , Muhammad Arham Rauf, Syed Ali Akbar Bukhari, Maryam Fatima and Muhammad Raees

National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences,
University of Agriculture, Faisalabad, Pakistan

*Corresponding Author: rafaqatali1057@gmail.com

Abstract
Oils and fats are utilized regularly in food formulations to improve the nutritional value and quality of the
food products. Solid fats widely used in different food products, are synthesized from vegetable oils by
different techniques notably hydrogenation, interesterification, and fractionation. However, employing
these methods has serious drawbacks, such as producing a higher proportion of saturated and trans fatty
acids. The legislative restrictions on the consumption of trans and saturated fatty acids, as well as growing
public concern over the detrimental effects on human health, prompted advancements in the reformulation of
fat-containing food products. Oleogelation has gained a significant attention because of its health-related
benefits. It describes the process of transforming liquid oils into gel-like material with the help of
organogelators. Oleogels are being used as a healthy substitute of saturated fats and trans-fat in a wide range
of food products, including bakery, meat, confectionary, and dairy products. Oleogels possess characteristics
like rheologic parameters, deformability and toughness that resembled solid fats without comprising a
significant quantity of saturated fats. This abstract aimed to emphasize the development of oleogel from a
source that is cost-effective and healthy in terms of its polyunsaturated fatty acid profile and the utilization of
this oleogel in bakery products as a healthy fat source. For this purpose, the blend of canola oil and black
cumin seed oil and candelilla wax as an organogelator is an excellent source to prepare oleogel. Both these
oils are rich sources of unsaturated fatty acids such as linoleic acid (omega-6), oleic acid, and alpha-linolenic
acid (omega-3). Black cumin seed oil also holds a large quantity of thymoquinone which acts as an
antioxidant. These bioactive components are excellent against various ailments including CVDs, obesity and
hypertension. Oleogelation has a lot of potential for industrial usage in the future due to its nutritional
benefits. Further advancements can be made to exploit the full potential of the oleogels to be used as
replacement of shortening in food products.

Keywords: Oleogel; Healthy solid fat replacer; Commercial shortening substitute; Structured fat; Edible
oleogels

Organized by: Pak Korea Nutrition Center (PKNC) & Faculty of Food Nutrition & Home Sciences, UAF

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