Abstract：
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 room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.
摘要：
食物中的脂肪和油赋予它们风味和质地，同时促进饱腹感。尽管建议主要消耗不饱和脂质来源，它在室温下的液体行为使许多工业应用不可能。油凝胶是一种相对较新的技术，可完全或部分替代与心血管疾病（CVD）和炎症过程直接相关的常规脂肪。开发用于食品工业的油凝胶的一些并发症是发现通常被认为是安全的结构化剂（GRAS），经济上可行，并且不会损害油凝胶的适口性；因此，许多研究表明油凝胶在食品中应用的不同可能性。这篇综述介绍了油凝胶在食品中的应用，以及最近提出的规避一些缺点的建议，因为使用易于使用和低成本的材料来达到消费者对更健康的产品的需求对于食品工业来说是很有趣的。
