Abstract

OLEOGELS: COMPOSITION, APPLICATIONS AND FUTURE PROSPECTS

Cheguri Shivani*, S. K. Sushma Taj, Kotha Pranathi, Yellu Mahesh Reddy, Barmala Prashanth and Saduvu Shiva Kumar

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Abstract

Oleogels are semi-solid systems that can be used in food, medicine, and cosmetics. They are created by using oleogelators to structure edible liquid oils. These gels are appropriate for transdermal drug delivery, wound healing, and food reformulation because of their smooth texture, stability, and controlled release characteristics. By substituting unsaturated fats for saturated fats, oleogels in meat products enhance nutritional profiles and lower the risk of cardiovascular illnesses. The mechanical and thermal properties of oleogels are influenced by a variety of structuring approaches, including direct and indirect ways. This paper highlights the potential of oleogel in creating healthier substitutes for conventional fats by going over its composition, manufacturing methods, and uses in processed meat products and nutraceuticals. Pharmaceutical applications of oleogels include drug delivery systems, where they enhance bioavailability and provide sustained release for hydrophobic drugs. Additionally, their emollient properties make them valuable in cosmetic formulations, offering improved texture and hydration retention. Oleogels are produced using direct and indirect methods, with structural integrity influenced by components such as waxes, fatty acid derivatives, polysaccharides, and proteins.

Keywords: Oleogels, semi-solid systems, transdermal formulations, oleogelation, processed meat products.