A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Niaz Mahmud; Joinul Islam; William Oyom; Kelvin Adrah; Samuel Chetachukwu Adegoke; Reza Tahergorabi

doi:10.1016/j.heliyon.2023.e21500

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Heliyon. 2023 Oct 31;9(11):e21500. doi: 10.1016/j.heliyon.2023.e21500. eCollection 2023 Nov.

Authors

Niaz Mahmud¹, Joinul Islam^{1

2}, William Oyom¹, Kelvin Adrah³, Samuel Chetachukwu Adegoke³, Reza Tahergorabi¹

Affiliations

¹ Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA.
² Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA.
³ Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA.

Abstract

Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils.

Scope: Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying.

Key findings: The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.

Keywords: Cooking oils; Deep-frying; Oil uptake; Oleogel; Oleogelator.

Published by Elsevier Ltd.

Publication types

Review