Nanocellulose-based emulsion gels: Formation mechanisms, functionality and fat substitute design.

Abstract

Excessive fat intake is closely linked to rising rates of obesity and cardiovascular disease, driving the development of healthy fat substitutes. Emulsion gels are regarded as extremely promising fat alternatives as they combine the dual qualities of emulsion systems and gel networks, allowing them to mimic the mouthfeel and texture of conventional fats. Nanocellulose offers distinct benefits in the development of emulsion gels due to its high surface activity, network-forming capabilities, and dietary fiber characteristics. This review systematically summarizes the classification of nanocellulose, the mechanisms of emulsification and gel formation, and the latest research progress on nanocellulose emulsion gels. The potential application of nanocellulose emulsion gels in low-fat foods is elaborated, including fat substitution, sensory attributes optimization, improved structural stability and calorie reduction. Additionally, challenges for the use of nanocellulose emulsion gels in low-fat foods, such as fat texture mimicry and formulation optimization, are discussed. Future research should focus on structural control of nanocellulose gel networks and AI-assisted formulation design for personalized functional foods. This review provides a foundation for advancing nanocellulose emulsion gels strategies in low-fat food product development.