Oleogels may be defined as lipophilic liquid and solid mixtures, in which solid lipid materials
(oleogelators) with lower concentrations (< 10wt.%) can entrap bulk liquid oil by ways of the …

Oleosomes are a micron sized mass of oil droplets enclosed by a specific membrane of
protein-phospholipid mixtures typically found in plants and microorganisms to serve as an …

In order to improve the nutritional and quality characteristics of food, solid fats are widely
used in food formulations. With the continuous improvement of consumers' awareness of …

Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)‐based
lipids with a healthier alternative by immobilizing liquid edible oils in a 3D‐network which is …

In this research two oleogelation methods, in casu wax‐based oleogelation and emulsion‐
templated oleogelation, were combined. Emulsion‐templated oleogels are known to have a …

This review discusses the application of oleogel technology in emulsified systems. In these
systems of mimetic fats, water‐in‐oil or oil‐in‐water emulsions can be obtained, but, here …

Oleogelation has recently emerged as a subject of growing interest among industrial and
academic researchers. One of the main concerns when working with oleogels is finding the …

Background Edible oleogels, oils structured by non-triglyceride networks, can be used for
the delivery of lipid-soluble molecules due to their composition, functional properties, and …

Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a
network of structuring molecules. In the food industry, these formulations can be used to …

Organogels based on edible oils and specific mixtures of phytosterols can serve as
structured systems with a low saturated fat content. These low-SAFA organogels can be …