Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #352976

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

Location: Functional Foods Research

Title: Development of new food products using oleogels

item Hwang, Hong-Sik

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/1/2018
Publication Date: 8/4/2018
Citation: Hwang, H. 2018. Development of new food products using oleogels [abstract]. US-Korea Conference.

Interpretive Summary:

Technical Abstract: The oleogel technology has been developed to replace trans fats and saturated fats with vegetable oils rich in unsaturated fatty acids. This study focuses on the practical application of oleogels in foods where traditionally trans fats and saturated fats are incorporated such as margarines, ice cream, cookies, cake bread, chocolate, instant noodle, and meat products. When functional ingredients such as omega-3 oil, phytosterols, and polyphenols are incorporated in the oleogel, it can produce functional foods.Therefore, this presentation will also discuss on the potential application of oleogel for functional foods. Efforts also have been made to use FDA approved food additives or extracts from edible plants. Many of additives used in this study are known to provide health promotion. Since the additional ingredient is simply added with other ingredients during mixing, this technology has great potential for practical application. The fundamentals, feasibility, and prospect of oleogel technology will be discussed in this presentation.