 Olea gels are a promising alternative to partially hydrogenated fats due to their ability to retain the nutritional value of the original fat while reducing the amount of trans fatty acids. They are also more cost-effective than traditional hydrogenation processes, making them a viable option for manufacturers looking to produce healthier products. This article was authored by Anna Zvikowska, Silvia Anna Sikker, Mubarzata Kowalska, and others.