Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties

The popularity of processed meats stems from modern demand for ready-to-eat foods, but their saturated and trans fats pose health concerns. Oleogel-based systems, which turn healthy oils into solid fat-like matrices, offer a promising alternative. This study charac- terized virgin olive oil oleogels structured with chitosan, assessing rheological, thermal, structural, and functional properties, examining how chitosan concentration (1–3%) and oil- to-water ratio (50–60) affect their...