Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related to adverse chronic health effects. Consumers and regulatory authorities are demanding more natural and healthy ingredients. Thus, in context of the high demand for healthy foods and the transition to more sustainable ingredients, oil structuring emerges as an outstanding strategy to substitute saturated and trans fats. Researchers have developed optimised indirect routes to structure oil with hydrocolloids resulting in gelled emulsions and oleogels. Novel healthy food structures based on polysaccharides, proteins, and their supramolecular interactions are suitable to create several types of healthy colloidal systems with unique sensory, texture, and stability properties.

固体脂肪为食物提供所需的功能，质地和适口性；但是，它们与不良的慢性健康影响有关。消费者和监管部门要求更多的天然和健康成分。因此，在对健康食品的高需求以及向更可持续的成分过渡的背景下，油结构的出现成为替代饱和脂肪和反式脂肪的杰出策略。研究人员已经开发出了优化的间接途径，以利用亲水胶体来结构化油，从而形成胶状乳液和油凝胶。基于多糖，蛋白质及其超分子相互作用的新型健康食品结构，适合创建多种具有独特感官，质地和稳定性能的健康胶体系统。