Oleogels Produced by Direct Methods Using as Gelator: Fatty Acids (Including 12-HSA), Fatty Alcohols, Ceramides, Lecithins, Sterols, Cellulose Fibers, and Fumed Silica

Oleogels offer a possibility to replace conventional saturated fats with a healthier alternative by entrapping liquid edible oils in a 3D-network provided by an oleogelator, which are the central molecules or materials to enable oleogelation. Fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica are intensively studied as structuring agents. In the present work, the molecular characters, gelling capacities, structuring feasibility, and oleogelation mechanisms dedicated by individual oleogelators are extensively summarized and discussed. The thermal and macroscopic properties (i.e., rheological behavior, oil binding capacity, storage stability, and so on) of these gelator-structured oleogels and their potential applications in food and cosmetic sectors are highlighted. The overall aim of this chapter is to present a concise account of state-of-the art oleogelators based on an overview of the current literature in this field, concluding with some future trends.