Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food

A. Matheson, G. Dalkas, P. S. Clegg, S. R. Euston

Research output: Contribution to journalArticlepeer-review


This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low‐density lipoprotein (LDL)‐ cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)–Diet and Health Research Industry Club (DRINC)–funded Edible Oleogels for Reduction of Saturated Fat project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.
Original languageEnglish
Pages (from-to)189-194
JournalNutrition Bulletin
Issue number2
Early online date8 May 2018
Publication statusPublished - 1 Jun 2018


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