Edible oleogels as solid fat alternatives: A review from patent perspectives

Abstract Oleogel technology has grown into a substantial research area over the past decade and development through a body of scientific patents and publications. Despite many exciting improvements in structural mechanisms and system development, promoting this technology from a laboratory study into an industrial production is not an easy task. Successful commercialization is predicated on the oleogel being able to adequately replace the various roles played by conventional plastic fats in complex food systems. To this end, certain inevitable limitations, such as poor plasticity, low structural stability, and intricate production procedures, need to be addressed first. This review gives the freedom‐spaces available for product developments and provides a deeper understanding for researchers in the oleogel technology combining both sides of patents and literatures. An insight analysis regarding research trends, hot topics, influences, and technology life cycle of current inventions has been conducted. Current structural strategies, formulations, and implementation scales are also discussed. Finally, future perspectives on the technology are highlighted.