Oleogels and their different applications: ham analogues and chocolate spreads

[Excerpt] The World Health Organization (WHO) has raised concems about excessive fat and salt consumption, prompting the food industry to reformulate products with healthier ingredients. Oleogels are stable and semi-solid structures formed by transforming liquid oils, and they have gained attention as fat replacers. This way, in the present project was tested oleogels in two products: (1) a ham analogue with reduced fat and salt, and (2) a chocolate spread based on oleogel with sunflower or insect oil.