Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid oil's composition. This review concentrates on fiber‐based oleogels, where dietary fibers (e.g., pectin, cellulose, inulin) and fiber derived structuring agents create networks via particle capillarity, pickering stabilization, or polymer entanglement to immobilize oil (distinct from crystallization‐driven structuring in wax systems). We compare these mechanisms with crystallization‐driven wax systems and summarizer processing routes (emulsion‐templated dehydration, solvent exchange, and high‐shear/thermal treatment). In foods, fiber‐structured oleogels act as fat mimetics in bakery, spread, meat analogues, confectionery, and dairy alternatives, with performance governed by fiber type, particle size/surface chemistry, and loading. Typical fiber inclusion levels are low (generally 2wt%–10 wt%), and the extent of physiological benefits, such as added fiber, glycaemic attenuation, and cholesterol effects, depend on fiber dose per serving. Reported outcomes have now been contextualized against realistic formulations. Regulatory aspects of cellulose derivatives (e.g., Ethylcellulose (EC)/HPMC) are clarified, distinguishing their classification as food additives rather than dietary fibers. The review also identifies quantifiable performance targets, including (oil‐binding capacity, texture, melting behavior (Solid Fat Content‐SFC), oxidative and storage stability). It concludes by highlighting key challenges and future opportunities in processing optimization, sensory refinement and scaleup toward clean‐label, fiber enabled fat structuring within the constraints of solubility and gel strength.