Aerogels and Oleogels as Functional Fat Replacers in Spreads—A Systematic Review

The growing demand for healthier food options has accelerated the development of innovative fat-replacement strategies in spreadable products. Oleogels are semi-solid systems formed by structuring edible oils. Recently, these systems have emerged as a promising solution for reducing saturated fat content without compromising product quality, texture, or sensory attributes. A systematic review was conducted following the PRISMA 2020 protocol, supplemented by a bibliometric analysis. Research was identified through searches in Web of Science, Scopus, Wiley, Springer, MDPI, and Google Scholar for studies published between 2020 and 2024. Inclusion criteria focused on original research articles in English involving food-sector applications of oleogels and aerogels in sweet spreads. Study quality and risk of bias were assessed by two independent reviewers based on methodological relevance and data integrity. Results were synthesized through a narrative approach and bibliometric mapping. After screening 490 records, 34 original research articles were included. Bibliometric data highlighted a clear trend shifting from foundational lipid structuring research in 2020 toward complex, product-specific functional applications by 2024. Overall, the results suggest that these structured systems are viable replacements for traditional saturated fats, providing comparable spreadability and stability. Funding: This work was supported by the Croatian Science Foundation under the project IP-2022-10-1960. This systematic review was not registered in a public database.