Application of Structured Plant Oils in Selected Food Products

Abstract The joint statutory recommendations developed by the UN Food and Agriculture Organization (FAO) World Health (WHO), greater consumer awareness, environmental considerations confirm need to reduce consumption of saturated fatty acids in human diet. This has contributed development innovative methods for replacement fats food products. Oleogels obtained with various are such an alternative. Therefore, study was focused on analysis current applications oleogels selected products elucidation mechanisms oleogel formation. As indicated many researchers, (structured oils) can replace trans be used production spreads as well bakery, confectionery, dairy However, there still challenges technological problems preventing commercial application industry. It is also important develop higher physical antioxidant stability, which will a wide range manufactured varying conditions give final desired sensory properties. Nevertheless, given its nutritional values, oleogelation great potential future industrial use.