Advances in Multi-component Supramolecular Oleogels- a Review

Electrospun lignin-PVP nanofibers and their ability for structuring oil

“…As has been collected in recent reviews [1][2][3][4][5], oleogelation and oil structuring have attracted a great deal of interest in the research community over the last decade, especially in food applications but also in the field of pharmaceuticals [6][7][8] and lubricants [9][10][11]. In particular, in the lubricant industry, the development of oleogelators and oil thickeners from natural polymers, making them technologically efficient, represents a major challenge in terms of environmentally friendly alternatives to synthetic polymers derived from the petrochemical industry or metal soap-based thickeners, which are either not biodegradable or require highly toxic production processes.…”

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

“…Nevertheless, the mixture of oleogelators can form an enhanced gel network by modifying the functional arrangements of molecules and positive interactions. This improved gel network can entrap a high amount of liquid oil, thereby decreasing the amount of gelators (in most cases, 1–10% by weight) needed to provide the desired texture to the oleogels (Callau et al., 2020; Martins et al., 2019; Okuro et al., 2020; Pakseresht & Mazaheri Tehrani, 2020).…”

“…Therefore, establishing the synergism among gelators will pave the way to tailor the oleogels to cater the food industry with a promising healthier solid fat alternative. There are many excellent reviews and book chapters published recently with the major focus on the fundamentals of oleogelation (Bascuas et al., 2021; Davidovich‐Pinhas, 2019; Hwang, 2020; Okuro et al., 2021; Pakseresht & Mazaheri Tehrani, 2020; Patel, 2017; Singh et al., 2017; Zhao et al., 2021) and potential food applications of oleogels (Martins et al., 2018, 2020; Pehlivanoğlu et al., 2018; Scharfe & Floter, 2020). Few reviews have lightly touched the synergism of oleogelators (Hwang, 2020; Patel & Dewettinck, 2016).…”

Untitled

“…This unusual increase in viscosity with temperature was previously reported for PEGbased, non-ionic, polymeric surfactants. Surfactants such as polyethylene phytosteryl ether, polyoxyethylenecholestryl ether, and perfluoroalkyl suphonamide ethoxylate were able to form wormlike micelles with thermo-viscosifying behavior [32][33][34][35] . SP showed a transition state at a temperature range of 35-45 ºC, near its reported lower critical solution temperature (40 ºC).…”