Oleogelation Techniques in Edible Oil Structuring
Summary
Oleogelation refers to the transformation of liquid edible oils into semi-solid materials through the formation of a three-dimensional network of structuring agents. This network may arise from crystallisation of low-molecular-weight gelators (such as waxes, fatty acid derivatives and monoglycerides) or from the self-assembly of polymeric gelators (for example ethylcellulose). Common processing routes include direct dispersion and heating, emulsion templating, solvent exchange and cooling protocols designed to control supramolecular organisation. Tailoring of oil binding capacity, rheological behaviour and thermal transitions allows oleogels to mimic the textural and melting properties of conventional solid fats while retaining high levels of unsaturated lipids. Such systems hold promise for reformulating spreads, bakery fats and confectionery with reduced saturated and trans fats, thus offering global benefits for nutrition and sustainability.
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Oleogelation Techniques in Edible Oil Structuring publication trend
The graph below shows the total number of articles in oleogelation techniques in edible oil structuring across all publications each year (not limited to Nature Index journals).
Technical terms
Oleogel: A semi-solid material in which a liquid oil phase is immobilised within a three-dimensional network of structuring molecules.
Oleogelator: A substance (e.g. wax, monoglyceride or polymer) that self-assembles or crystallises to form the network entrapping oil.
Oil binding capacity: The ability of an oleogel network to retain liquid oil under mechanical or centrifugal stress.
Rheological properties: Characteristics of a gel’s flow and deformation behaviour, including elasticity and viscosity.
Thermal profile: The melting and crystallisation transitions of an oleogel, reflecting its stability and polymorphic forms.
References
- Optimization and characterization of new oleogels developed based on sesame oil and rice bran oil. Food Hydrocolloids (2023).
- Design of Fat Alternatives Using Saturated Monoglycerides. Food Engineering Reviews (2024).
- The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels. Gels (2022).
- Oleogelation: From Scientific Feasibility to Applicability in Food Products. European Journal of Lipid Science and Technology (2020).
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