Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems | Authorea try { document.documentElement.classList.add('js'); } catch (e) { } var _gaq = _gaq || []; _gaq.push(['_setAccount', 'G-8VDV14Y67G']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); Skip to main content Preprints Collections Wiley Open Research IET Open Research Ecological Society of Japan All Collections About About Authorea FAQs Contact Us Quick Search anywhere Search for preprint articles, keywords, etc. Search Search ADVANCED SEARCH SCROLL This is a preprint and has not been peer reviewed. Data may be preliminary. 2 June 2025 V1 Latest version Share on Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems Authors : Abdul Wahid Payyunni 0009-0009-0601-3228 , Rajni Chopra 0000-0002-9566-2415 [email protected] , Nitin Kumar , Monika Chand , Aishwarya Dhiman 0009-0004-0617-8747 , and Rajat Singh Authors Info & Affiliations https://doi.org/10.22541/au.174889447.71203478/v1 387 views 172 downloads Contents Abstract Supplementary Material Information & Authors Metrics & Citations View Options References Figures Tables Media Share Abstract Oleogelation the process of structuring liquid oils into solid-like gels using minimal amounts of gelators has emerged as a promising strategy to replace traditional solid fats in foods with healthier alternatives. A wide range of oleogelators has been studied, from low-molecular-weight compounds (waxes, monoglycerides, fatty alcohols) to polymeric materials (e.g., ethylcellulose); this review highlights the recent innovation of utilizing dietary fibers as oleogelators in structured lipid systems. Dietary fibers such as cellulose, pectin, and inulin can interact with oils via particle network formation or polymer entanglement, creating three-dimensional gel matrices that immobilize the oil and yield semi-solid oleogels with butter-like texture. The mechanism of fiber-based oleogelation is discussed in depth, revealing how factors like fiber particle size, molecular structure, and processing conditions influence gel formation and stability. Fiber-structured oleogels effectively mimic the functional properties of saturated fats in various food applications (e.g., spreads, bakery products, and processed meats) while offering significant health advantages. Replacing conventional solid fats (rich in saturated and trans fats) with fiber-based oleogels formulated from unsaturated oils leads to a markedly improved nutritional profile, characterized by a healthier fatty acid composition and added dietary fiber. These oleogels can thereby help reduce saturated fat intake and increase fiber consumption, contributing to better cardiovascular health and metabolic outcomes. Additionally, fiber oleogels may enhance oxidative stability of oils and serve as carriers for bioactive lipophilic nutrients, further broadening their functional benefits. The review surveys current food applications, demonstrating that fiber oleogels can maintain desirable texture, mouthfeel, and stability in products ranging from margarine alternatives and shortening replacers to fat-reduced meat and dairy analogues. Furthermore, the use of natural fibers as structuring agents aligns with clean-label and sustainability trends by avoiding artificial additives and reducing reliance on palm oil and hydrogenated fats and enabling the upcycling of agricultural fiber byproducts. Despite the promise of fiber-based oleogels, challenges remain in optimizing their gelling efficiency, sensory attributes, and long-term stability. Future research directions include modification of fibers or co-oleogelator strategies to fine-tune gel properties, as well as comprehensive evaluations of their performance in complex food matrices, consumer acceptance, and regulatory status. Overall, this review underscores the novelty and significance of fiber-based oleogels as a transformative approach to create healthier, fiber-enriched, and sustainable fat replacers, capable of improving the nutritional profile of foods without compromising quality or sensory appeal. Altogether, fiber-based oleogel technology holds great promise for next-generation food formulations aimed at health and sustainability. Supplementary Material File (figures.docx) Download 749.58 KB File (manuscript.docx) Download 932.00 KB File (tables.docx) Download 30.46 KB Information & Authors Information Version history V1 Version 1 02 June 2025 Copyright This work is licensed under a Non Exclusive No Reuse License. Keywords fat crystallization fats and oils food and feed science / nutrition and health lipid chemistry / lipid analysis lipids oilseeds oleochemistry structure - functional properties Authors Affiliations Abdul Wahid Payyunni 0009-0009-0601-3228 National Institute of Food Technology Entrepreneurship and Management View all articles by this author Rajni Chopra 0000-0002-9566-2415 [email protected] National Institute of Food Technology Entrepreneurship and Management View all articles by this author Nitin Kumar National Institute of Food Technology Entrepreneurship and Management View all articles by this author Monika Chand National Institute of Food Technology Entrepreneurship and Management View all articles by this author Aishwarya Dhiman 0009-0004-0617-8747 National Institute of Food Technology Entrepreneurship and Management View all articles by this author Rajat Singh National Institute of Food Technology Entrepreneurship and Management View all articles by this author Metrics & Citations Metrics Article Usage 387 views 172 downloads .FvxKWukQNSOunydq8rnd { width: 100px; } Citations Download citation Abdul Wahid Payyunni, Rajni Chopra, Nitin Kumar, et al. Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems. Authorea . 02 June 2025. DOI: https://doi.org/10.22541/au.174889447.71203478/v1 If you have the appropriate software installed, you can download article citation data to the citation manager of your choice. Simply select your manager software from the list below and click Download. For more information or tips please see 'Downloading to a citation manager' in the Help menu . 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