Research
Molecular
The type of outer oleogel affects the digestibility of the oleogel-in-oleogel system.
Choosing the right outer oleogel could optimize the digestibility of fat substitutes.
StrongSupportsmedium confidence
The type of outer oleogel affects digestibility.
Why this rating
The study provides a clear statement regarding the impact of the outer oleogel type.
Source
A novel oleogel-in-oleogel system with tailorable digestibility through kinetic confinement of the oil
Tiago Pinto et al. · Food Hydrocolloids · 2025
DOI 10.1016/j.foodhyd.2025.111436
otherCited 1×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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- The oleogel-in-oleogel system reduces in vitro digestibility by 17%–26% compared to control oleogels and up to 33% compared to single-component oleogels.Strong
- The oleogel-in-oleogel system is capable of delivering fewer calories than fats and most oleogels while still providing essential fatty acids.Strong
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