Structuring fat like tissue for functionality in plant-based meat analogues

The incorporation of fat is essential for achieving texture, juiciness, and flavour release in plant-based meat analogues (PBMA). While a wide range of structured lipid systems—including oleogels, emulsion gels, and hybrid fat architectures—has been developed, their performance in realistic meat analogue matrices and processing conditions remains insufficiently understood. In particular, translating advances in fat structuring into adipose tissue–like functionality in PBMA poses persistent challenges related to processing stability, thermal behaviour, and sensory perception. In this review, we critically assess structured plant-based lipid phases from a structure–function perspective, with emphasis on their mechanical role, interfacial properties, and behaviour during processing, cooking, and oral deformation. Rather than focusing solely on lipid composition or solid fat content, we highlight the importance of spatial confinement, load-bearing frameworks, and interfacial coupling in governing oil retention, deformation, and release. Evidence from both model systems and food applications is discussed using the Complex Dispersed Systems (CDS) formalism, and available studies testing structured fat phases in meat and meat analogue products are systematically summarized. Based on this analysis, we formulate a set of design-oriented hypotheses that frame fat structuring in PBMA as a problem of tissue mimicry rather than ingredient substitution. These hypotheses emphasize the need for non-lipid load-bearing matrices, multi-network or hybrid architectures, controlled rheological behaviour, and compliant yet robust interfaces to achieve sustained juiciness and favourable sensory performance. The review concludes by identifying promising directions for future research and development, positioning structured fat systems as key enablers of next-generation plant-based meat analogues.