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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #345145

Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: Commercialization opportunities of oleogels for functional foods

item Hwang, Hong-Sik
item Moser, Jill
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/22/2017
Publication Date: 10/25/2017
Citation: Hwang, H., Moser, J.K., Liu, S.X. 2017. Commercialization opportunities of oleogels for functional foods [abstract]. International Conference and Exhibition on Nutraceutical and Functional Foods.

Interpretive Summary:

Technical Abstract: Oleogels (or organogels) have been recognized as very promising candidates as trans fat and saturated fat replacements. Not only can the oleogel technology remove harmful fats in foods, but it also can produce a variety of functional foods when functional ingredients such as omega-3 oil, phytosterols, and polyphenols are incorporated in the oleogel. In our lab, tremendous efforts were made to commercialize margarine, spread, shortening, icing, peanut butter stabilizer, cookies, cakes, and frying oil using this technology. All the ingredients used in this study are FDA approved food additives or extracts from edible plants. Many of these ingredients are known to provide health promotion. There is no need for modification of the current production process for the implementation of this technology. In general, the additional ingredient is simply added with other ingredients during mixing. The feasibility, opportunity, and the science behind will be discussed in this presentation.