This study provides useful information in the task of application of monoglyceride gels in food formulation. In particular, results highlighted that the use of monoglycerides-oil-water gel as solid fat provides a valid alternative to the saturated fat matrix normally used in the production of lipid-containing foods. However, the specific interaction among ingredients should be carefully taken into account during the development of new formulations containing monoglyceride-oil-water gels.
