Oleogel Formation and Characterization Using Emulsion Templates

Oleogels represent a class of structured oils in which liquid lipids are immobilised within a three-dimensional network of gelators, offering a versatile route to replace solid fats in food, pharmaceutical and cosmetic formulations. The emulsion-templating approach exploits oil-in-water or water-in-oil emulsions as sacrificial templates: upon removal of the continuous phase—typically by drying or solvent exchange—a porous scaffold remains that entraps the oil phase via capillary forces and particle-particle or polymeric interactions. This method affords precise control over network architecture, droplet size distribution and interfacial composition, enabling tuning of textural properties, thermal stability and release profiles. Advances in formulation science have demonstrated that choice of emulsifier or Pickering stabiliser, internal phase volume, drying conditions and post-processing can be leveraged to tailor viscoelastic moduli, yield stress and thixotropy. Emerging studies have also explored biopolymer and protein-based gelators, high internal phase emulsions (HIPEs) and hybrid systems combining particles and polymers to enhance oil binding, redispersibility and oxidative stability. Collectively, these innovations underscore the potential of emulsion-templated oleogels to address global challenges in fat reduction, sustainable lubrication and controlled delivery.

Research from Nature Portfolio

Recent studies have optimised microfluidisation and compositional parameters to produce stable oil-in-water emulsions that dry into oleogels with finely controlled droplet size, ζ-potential and rheological strength. By systematically varying pressure, protein concentration and oil type, researchers have shown that whey protein-based emulsions processed under defined shear conditions yield oleogels whose hardness and cohesiveness mimic those of dairy cream. Comparative formulation of conventional and oleogel-based ice creams revealed comparable overrun and texture attributes, demonstrating the feasibility of replacing animal fats with structured oil matrices without compromising sensory quality. This work highlights the critical interplay between interfacial layer composition, emulsion stability and final gel performance in food applications.

Oleogel Formation and Characterization Using Emulsion Templates publication trend

The graph below shows the total number of articles in oleogel formation and characterization using emulsion templates across all publications each year (not limited to Nature Index journals).

Technical terms

Emulsion template: A method in which an oil-in-water or water-in-oil emulsion serves as a scaffold; removal of the continuous phase yields a porous network that entraps the dispersed oil.

Pickering emulsion: An emulsion stabilised by solid particles that adsorb irreversibly at the droplet interface, providing steric and electrostatic barriers to coalescence.

High internal phase emulsion (HIPE): An emulsion in which the volume fraction of the dispersed phase exceeds 74 %, leading to tightly packed droplets that template gel structures upon phase removal.

Storage modulus (G’): The elastic component measured in oscillatory rheology, representing energy stored during deformation.

Loss modulus (G”): The viscous component measured in oscillatory rheology, representing energy dissipated as heat during deformation.

Viscoelasticity: A material property exhibiting both viscous (flow) and elastic (solid-like) responses to applied stress.

References

1. Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate. Journal of Colloid and Interface Science (2021).
2. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation. Molecules (2021).
3. The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Scientific Reports (2021).