Summary
This systematic review, following PRISMA 2020 protocol, synthesises evidence on oleogels and aerogels as functional fat replacers in spreadable products. The analysis of 34 studies published 2020–2024 demonstrates that these structured lipid systems offer viable alternatives to traditional saturated fats, maintaining comparable spreadability and stability whilst supporting the development of healthier food formulations. Bibliometric mapping revealed a shift from foundational lipid structuring research towards complex, product-specific functional applications over the review period.
Regional applicability
The findings are relevant to UK food manufacturers and regulatory bodies seeking compliance with evolving nutrition standards and consumer demand for reduced saturated fat products. However, UK-specific formulation trials and regulatory clarity on oleogel and aerogel classification would be needed to support commercial implementation within the UK food supply.
Key measures
Spreadability, stability, texture, sensory attributes, saturated fat content reduction, product quality maintenance
Outcomes reported
The systematic review assessed the viability of oleogels and aerogels as replacements for saturated fats in sweet spreads, evaluating their effects on spreadability, stability, texture, and sensory attributes. Results synthesised evidence from 34 original research articles published between 2020 and 2024.
Topic tags
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