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Summary Organogelators such as 12-hydroxystearic acid and ethylcellulose have been shown to structure vegetable oils at levels below 8%. The resultant gels retain the fatty acid profile of the vegetable oil, yet provide solid-like properties that can successfully replace saturated fats in a variety of food products including cookies, creams, and frankfurters and sausages. Furthermore, organogel technology can be used for the controlled or delayed release of nutraceuticals and pharmaceuticals. With the development of food grade organogelators, this will allow for the use of oleogels in a large variety of food and pharmaceutical applications.

Differential scanning microcalorimetry coupled to Synchrotron small angle X-ray scattering (SAXS) was used to characterize the mesomorphic phases of monostearin — a series of dispersions of monostearin and stearic acid (95:5 w/w) in alkaline water were prepared in the range 5−90% (w/w). Samples were subjected to both melting and cooling regimes from 45 to 81 at 2 °C/min in a Microcalix machine (an X-ray sample chamber with microcalorimetry capabilities), while X-ray spectra and the microcalorimetric trace were being collected simultaneously. Using these two techniques, two-dimensional phase diagrams of the mesomorphic phases (lyotropic and thermotropic liquid crystalline phases as well as the crystalline, hydrated gel phases) of monostearin was created, one for heating and one for cooling, and the typical X-ray diffraction pattern for each of the phases was identified. Polarized light microscopy was also used in an attempt to differentiate and identify the mesomorphic phases. Furthermore, the largest d-sp...