Recent trends in oil structuring using hydrocolloids

Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related adverse chronic health effects. Consumers regulatory authorities demanding more natural healthy ingredients. Thus, in context of the high demand for foods transition sustainable ingredients, oil structuring emerges as an outstanding strategy substitute saturated trans fats. Researchers have developed optimised indirect routes structure with hydrocolloids resulting gelled emulsions oleogels. Novel food structures based on polysaccharides, proteins, their supramolecular interactions suitable create several types colloidal systems unique sensory, stability properties.