“…It is recognized that the nutritional values of SLs primarily result from their specific fatty acid composition (for example, PUFA‐enriched SLs) and/or positional distribution as well as the resultant metabolic characteristics (for example, MLCTs, HMFSs, and 1,3‐DAGs), whereas trans ‐free plastic fats mainly contribute to reduced ingestion of TFAs, thereby avoiding their adverse effects. In recent years, oleogels (also called physically structured oils), which possess solid‐like property and retain nutritional profile of liquid oil (Agregan et al., ), have been considered to be a promising strategy to fully or partially replace saturated and/or trans fats and even interesterified fats of palm origin and have attracted considerable research interest (Demirkesen & Mert, ; Gravelle & Marangoni, ; Martins, Vicente, Cunha, & Cerqueira, ; Patel, ; Scholten, ; Singh, Auzanneau, & Rogers, ). Most recently, Akoh's group has developed novel oleogels using SLs as the solvent, which combines the health benefits of both SLs and oleogels and poses a unique direction for exploring novel food applications of SLs in the near future (Willett & Akoh, , ).…”