“…A large number of lipid components is under study as structuring and, in some cases, emulsification agents for water‐in‐oleogel emulsions. These include myverol (Ojeda‐Serna et al., 2019), 12‐hydroxystearic acid (Tamura et al., 1997), β‐sitosterol, γ‐oryzanol, sterols (Sawalha et al., 2012), monoacylglycerols, candelilla wax (Silva et al., 2019a, 2019b; Toro‐Vazquez et al., 2013), carnauba wax (Öǧütcü & Yılmaz, 2014), rice bran wax (Hwang et al., 2013; Wijarnprecha et al., 2019), paraffin wax (Hodge & Rousseau, 2003), beeswax (M. C. Lee et al., 2019), sunflower wax (Hwang et al., 2013), shellac (Patel, Schatteman, De Vos, Dewettinck, et al., 2013), soy lecithin, stearic acid (Gaudino et al., 2019), glycerol monooleate (Rafanan & Rousseau, 2019b), sorbitan monooleate (Ma et al., 2017), propylene glycol monostearate (Kalnin et al., 2004), polyglycerol polyricinoleate (PGPR) (Rafanan & Rousseau, 2019b; Wijarnprecha et al., 2019), fully hydrogenated crambe oil, fully hydrogenated soybean oil, fully hydrogenated palm oil (Silva et al., 2019b), hydrogenated canola stearin, hydrogenated cottonseed stearin (Hodge & Rousseau, 2005), and ethylcellulose (Bemer et al., 2016; Davidovich‐Pinhas et al., 2015). These structuring agents have been applied in continuous organic phase emulsions, and the most common agents are oils: canola, coconut, sunflower, high‐oleic sunflower, castor, high‐oleic safflower, virgin olive, soybean, and palm oils (Chaves et al., 2018).…”