Oleogel Systems for Chocolate Production: A Systematic Review

Valdivia-Culqui J.E.; Maicelo-Quintana J.L.; Cayo-Colca I.S.; Medina-Mendoza M.; Castro-Alayo E.M.; Balcázar-Zumaeta C.R. · Gels (2024) · DOI: 10.3390/gels10090561

Resumen

In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats’ physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate’s stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate.

Instituciones: Universidad Nacional de Piura; Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas