Future trends in 3D-printed oleogels based on personalized nutrition and applications

Edible oleogels have emerged as a promising alternative to traditional solid fats, offering a healthier option by replacing saturated and trans fats with structured vegetable oils. These gels, composed of edible oils and oleogelators, mimic the functional properties of solid fats while providing enhanced nutritional benefits. Their versatility makes them suitable for a range of food products, including baked goods, ice cream, and chocolate. This review explores the latest advancements in oleogel technology, focusing on their formulation, oleogelation methods, and applications in 3D-printing for personalized nutrition. Structuring techniques, such as direct dispersion, emulsion templating, foam templating, and solvent exchange, are discussed, highlighting their unique advantages in terms of texture, stability, and sensory attributes. The integration of oleogels into 3D-printing technology offers new opportunities to design customized food products tailored to individual dietary needs. Such applications enable the creation of sustainable, functional foods with enhanced health benefits. Despite notable progress, challenges such as optimizing rheological properties, ensuring scalability, and gaining consumer acceptance remain. Nonetheless, oleogels hold great potential for the development of next-generation food systems, particularly in personalized nutrition, and represent a transformative innovation in advancing food science and technology.