Oleogel Systems for Chocolate Production: A Systematic Review

Author:

Valdivia-Culqui Jheniffer E.1,Maicelo-Quintana Jorge L.2,Cayo-Colca Ilse S.2ORCID,Medina-Mendoza Marleni1,Castro-Alayo Efraín M.1ORCID,Balcázar-Zumaeta César R.13ORCID

Affiliation:

1. Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru

2. Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru

3. Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Jr. Tacna 748, Piura 20002, Peru

Abstract

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.

Funder

Vicerrectorado de Investigación—Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas

Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec

Publisher

MDPI AG

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