Potential applications of edible oil organogels

This thesis is an investigation of some of the potential applications of edible oil organogels in the food, pharma- and nutra-ceutical industries. This study has shown that organogels do not significantly inhibit oil migration in multicomponent foods. However, in-vitro digestion experiments have shown that organogels may be useful in the controlled release of bio-active compounds. In addition, clinical trials have shown that the replacement of conventional spreads (which contain unhealthy saturated and trans-fatty acids) with organogels may lead to measurable health benefits by decreasing the risk of coronary heart disease, type II diabetes, and metabolic syndrome. It has also been shown that phase separation of water in oil emulsions can be delayed or inhibited by the formation of a gel network throughout the continuous oil phase.