The potential of organogels (oleogels) for oil structuring has been identified and investigated
extensively using different gelator-oil systems in recent years. This review provides a …

Numerous empirical studies have already been conducted on the innovative fat-replacing
system defined as oleogel, creating a real urge for setting up a framework for future …

Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched
excessively in the last decade. Yet, no comprehensive knowledge base has emerged …

Ethylcellulose (EC) is the only known food-grade polymer able to structure edible oils. The
gelation process and gel properties are similar to those of polymer hydrogels, the main …

Glycerol monosterate (GMS) and stearic acid (SA) share a similar carbon chain structure
while SA has a carboxyl head group and GMS has two free hydroxyl groups. The current …

The increasing demand for product and process understanding as an active pursuit in the
quality guideline Q8 and, more recently, on the draft guideline on quality and equivalence of …

Mixtures of stearyl alcohol and stearic acid were some of the first identified oleogelators with
potential for food applications. Previously, a synergistic enhancement in gel strength was …

The functionality of the recently discovered ethylcellulose (EC) oleogel systems are highly
dependent on the mechanical strength of these gels. This mechanical strength depends …

The impact of the solvent composition on wax oleogels is addressed by (1) increasing polar
components (PC) in sunflower and canola oil through thermal treatment and (2) removing …

This work aimed to address the effect of network architecture on the small deformation
mechanical properties of emulsion-filled gelatin gels as a fat-or oil-filled composite food …