“…Organogels comprising "small" molecular gelators (i.e., molecular gels) are thermally reversible, quasi-solid materials comprised mainly of organic liquids that undergo spontaneous formation into self-assembled networks that are often fibrillar in nature (SAFiNs) (George & Weiss, 2006;Mallia, Butler, Sarkar, Holman, & Weiss, 2011;Weiss & Terech, 2006). The contrasting, noncovalent, gelatorgelator and gelator-solvent interactions result in fibrillar aggregates that are, in some cases, capable of structuring fluids, preventing flow, and improving the mechanical properties of solids (Fahrländer, Fuchs, Mülhaupt, & Friedrich, 2003;Isare et al, 2009;Wilder, Hall, Khan, & Spontak, 2003). Specifically, organogels are being widely studied in structuring edible oils to utilize them as hard-stock fat replacers (Bot & Agterof, 2006;Bot, den Adel, & Roijers, 2008;Bot, Veldhuizen, den Adel, & Roijers, 2009;Co & Marangoni, 2012;Da This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.…”