Organogelators such as 12‐hydroxystearic acid and ethylcellulose have been shown to structure vegetable oils at levels below 8%. The resultant gels retain the fatty acid profile of the vegetable oil, yet provide solid‐like properties that can successfully replace saturated fats in a variety of food products including cookies, creams, and frankfurters and sausages. Furthermore, organogel technology can be used for the controlled or delayed release of nutraceuticals and pharmaceuticals. With the development of food grade organogelators, this will allow for the use of oleogels in a large variety of food and pharmaceutical applications.

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Ethylcellulose oleogels were engineered to be thixotropic such that they recover their viscosity after shearing which allows them to be more easily manufactured into food and cosmetic products.