Despite advancements in analytical technologies, the complex nature of cosmetic matrices,
coupled with the presence of diverse and trace unauthorized additives, hinders the …

Waxes are a diverse class of organic compounds that are characterised by their
hydrophobic nature. They are typically derived from long‐chain fatty acids and alcohols …

The utilization of natural waxes to form oleogels has emerged as a new and efficient
technique for structuring liquid edible oil into solid-like structures for diverse food …

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows:
beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their …

The objective of this study was to analyze a natural and safe oleogel with antimicrobial
properties that can replace animal fats while lengthening the product's shelf life. The oleogel …

The interaction of monoglycerides and phytosterols in olive-and coconut oil on the
structuring of oleogels was analyzed. Specifically, bigels with gelatin hydrogel in different …

This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and
native surfactin organogelators. The effects of surfactin addition on the properties and …

Driven by the demand for semisolid lipid materials with low saturated fatty acid (SFA) content
and high-nutritional profiles, monoglyceride (MG) oleogels were produced using oils rich in …

Turmeric extract (TE)-loaded oleogels (TE-OG) was fabricated by an emulsion template
technique using xanthan gum (XG) and soy lecithin (SL) as oleogelators. The formulation for …

In response to the growing demand for healthier food options, this review explores advances
in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although …