Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends

Dear Colleagues,

Recently, there has been a growing interest in oleogels, bigels, and emulgels as promising alternatives to trans and saturated fats. Oleogels are fat-like solid oil gels developed from sunflower, grape seed, linseed, olive, soybean, corn, and other oils; and oleogelators such as waxes (beeswax, carnauba wax, sunflower wax, beeswax of rice bran), phytosterols or plant sterols, fatty acids and monoglycerides, proteins (soy protein, whey protein, gelatin) and polysaccharides (agar, xanthan gum, pectin). Consumer demand for healthy products can be met by using oleogels with a superior fatty acid composition, which can be easily manufactured and used in food products. Bigels are a combination of hydrogel and organogel, with high physical stability, which can be used in the food industry as a substitute for solid fats (in sausages, burgers, cookies, and chocolate) and as "smart" food packaging materials. The emulgel matrix is a complex colloidal system obtained by replacing the hydrogel phase (partially or totally) with an emulsion. Emulgels could be used in the food industry when semi-solid or highly viscous texture is required.  The current issue aims to provide an opportunity for researchers to publish their results concerning the oil structuring techniques, oleogels, bigels, and emulgels characterization (structural behavior of oil–oleogelator networking, oil binding, and emulsification potential, textural properties, rheological attributes, color, thermal properties and bio-functional characteristics, phytochemical composition and bio-active properties, in vitro digestibility); oleogels, bigels and emulgels applications in chocolate and confectionery, bakery, meat, dairy, and other food products (with analyses of rheology, microstructure, color, texture and sensory attributes). We welcome original research articles, reviews, and short communications about “Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends”.

Dr. Cristina Ghinea
Dr. Ana Leahu
Guest Editors

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• oleogels
• bigels
• emulgels
• food
• oleogelators
• textural properties
• rheological attributes
• sensory evaluation