About this Research Topic
Fat-reduction strategies that rely on the use of fat substitutes and fat replacers have been around for many years. However, in the last decade or so, a new generation of fat mimetics (collectively called structured oils) has emerged, specifically aiming to transform liquid oil into textured systems that mimic the functionality of solid fats. Some optimistic researchers have called these the ‘fat of the future’. Much of the interest in fat mimetics is linked to the possibility of using them in the development of novel product formats with improved nutritional profiles (trans fat-free, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the industrial need of finding an alternative formulation approach, the interesting rheological (texture) and microstructural properties of fat mimetics (particularly oleogels) also makes them a fascinating subject for fundamental studies.
This Research Topic aims to gather contributions from researchers around the world who are working in the emerging field of oil structuring. A range of article types including original research papers, reviews, opinions and perspectives will be considered for this Research Topic. The focus of these articles will be on potential of fat mimetics in food applications along with a general discussion on the principles, mechanisms, and protocols of oleogelation (solidifying liquid oils without adding saturated fat), as well as commentaries on unresolved challenges related to fat mimetics. Articles should target a broad audience of food researchers, nutritionists and policy makers.
Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.
Keywords: Fat substitutes, Fat replacers, Fat mimetics, Structured oils, Oil structuring, Food technology
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