Experimental study reveals that emulsion-based oleogels optimize texture and sensory quality in surimi–Ulva meat analogs, indicating their potential as sustainable adipose tissue mimetics.
Oleogels are semi-solid lipid systems that immobilize liquid oils into fat-like matrices and can function as adipose tissue mimetics in foods. This study reformulated surimi–Ulva lactuca-based meat analogs with oleogel inclusion levels of 0%, 25%, and 50%, using wax-based (WBO) or emulsion-based (EBO) oleogel systems, to evaluate physicochemical, textural, and sensory quality. Pangasius belly oil, a processing by-product, was structured into oleogels and incorporated into the analog matrix. Comprehensive evaluation revealed that 25% EBO achieved the most desirable overall balance of physicochemical, textural, sensory, and microstructural properties, highlighting its potential as a sustainable fat mimetic for marine-based meat analogs.
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Ramadhan et al. (2026) studied this question.
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