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Oleogel-structured emulsion (OGE) is an emulsion in which the presence of oleogelator in the oil phase causes the oil phase to change from a liquid to a solid state. OGEs are increasingly being explored for their better stability, delivery efficiency, and adjustable rheological properties compared with conventional emulsions. However, many oleogelators are relatively unstable in the presence of water, and a good understanding of the relationship between emulsification and oleogelator as well as the synergistic or antagonistic effects on emulsion formation, structure, and functionality is required. Hence, the question arises whether different kinds of oleogelators are feasible in the preparation of OGEs. This review aims to assess the relationship between the oleogelator and emulsifiers or aqueous phases. Moreover, the fabrication methods, physicochemical properties, and applications are reviewed. It can be concluded that the food industry may have a great revolution with the development of OGEs. |
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