Propolis and carnauba wax-based safflower oil oleogels as fat substitutes in cakes: Production,oxidative stability,and characterization

In this study, safflower oil oleogels were made using propolis wax and carnauba wax in three different concentrations each, and their effectiveness as a fat substitute in cake was evaluated afterward. Oleogels' oxidative stability and characterization were looked into. In oleogels, the oil binding capacity, solid fat content, and crystallization time were all assessed. The cakes underwent an examination for moisture content, texture, and sensory evaluation. Additionally, analyses of fatty acid composition, free fatty acidity, oxidative stability (peroxide value, conjugated diene-triene), 3-monochloropropane-1,2-diol (3-MCPD), and glycidyl were carried out both before and after baking in oleogels and shortening. Several of the physical, textural, and sensory qualities of the oleogel-based cakes were acceptable when compared to those of the shortening-based cakes. The general acceptability of cakes made with carnauba wax was very high and almost under control. The acceptability of cakes made with propolis wax oleogels was lower than this. The study of these criteria has shown that safflower oil-based carnauba and propolis wax oleogels can be utilized to produce high-quality, healthful cakes with a high amount of unsaturated fatty acids. Practical Applications : To replace fat phases in cake products high in saturated fatty acids and to enhance the fatty acid profile of the cakes, safflower oil-based oleogels with propolis wax and carnauba wax are a very good option. The results obtained provide useful information for the production of high-quality cakes with higher unsaturated fatty acid content, recommended for a healthier diet, with these oleogels containing different concentrations of oleogelator.     

Effect of oil unsaturation and wax composition on stability,properties and food applicability of oleogels

Oleogelation is emerging as one of the most exigent oil structuring technique. The main objective of this study was to formulate and characterize rice bran/sunflower wax-based oleogels using eight refined food grade oils such as sunflower oil, mustard oil, soybean oil, sesame oil, groundnut oil, rice bran oil, palm oil, and coconut oil. Stability and properties of these oleogels with respect to oil unsaturation and wax composition were explored. Sunflower wax exhibited excellent gelation ability even at 1%–1.5% (w/v) concentration compared to rice bran wax (8%–10% w/v). As the oleogelator concentration increased, peak melting temperature also increased with increase in strength of oleogels as per rheological studies. X-ray diffraction and morphological studies revealed that oleogel microstructure has major influence of wax composition only. Sunflower wax oleogels unveiled rapid crystal formation with maximum oil binding capacity of 99.46% in highly unsaturated sunflower oil with maximum polyunsaturated fatty acid content. Further, the applicability of this wax based oleogels as solid fat substitute in marketed butter products was also scrutinized. The lowest value of solid fat content (SFC) in oleogel was 0.20% at 25°C, resembling closely with the marketed butter products. With increase in oil unsaturation, oleogels displayed remarkable reduction in SFC. Depending upon prerequisite, oleogel properties can be modulated by tuning wax type and oil unsaturation. In conclusion, this wax-based oleogel can be used as solid fat substitute in food products with extensive applications in other fields too.     

Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

Formulating gluten-free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten-free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten-free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air-holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten-free aerated products.     

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Crude wax extracted from rice bran oil (RBO) is used to improve the oleogel properties and oxidative stability of RBO. The effect of crude rice bran wax (CrBW) on the formation characteristics and oxidative stability of oleogels is discussed. The results show that oleogels can be formed with 7.0 wt% CrBW at 20 °C. As the concentration of CrBW increases from 7.0 to 11.0 wt%, the hardness and solid fat content (SFC) of the oleogels increase significantly, and the oleogels are primarily β' crystals. Moreover, oleogel crystals formed with 5 and 7 wt% CrBW are flocculent; when the amount included is 9%, the oleogel crystals are transformed into long dendrites, and the density rises. After 90 days of storage at 20 °C, the peroxide value of oleogels formed with 9.0 wt% CrBW slowly rises from 3.21 to 6.52 mmol kg⁻¹. Practical Applications: Oleogels prepared here by CrBW and RBO are an innovative structural lipid without trans fats. Useful information on the rich fats and nutrients in CrBW is provided, which reduces the production cost and improves the industrial production capacity.     

Increasing the firmness of wax-based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations

Oleogels were prepared with 5% wax in soybean oil using mixtures of beeswax (BW) and candelilla wax (CLW) with ratios of 10:90, 30:70, 50:50, and 60:40 BW:CLW, and the same series where 10% of the total wax was substituted with sunflower wax (SFW). The hypothesis that SFW would increase the firmness of the oleogels without affecting the melting properties was tested. Firmness of one-wax oleogels decreased from SFW > CLW > BW. Oleogels with 50:50 BW:CLW and 60:40 BLW:CLW had equal firmness to pure 5% SFW oleogels. SFW significantly increased oleogel firmness and reduced the softening that occurred between 4°C and 22°C. Increased firmness was also found with rice bran wax and behenyl-behenate (C44) addition, but not with wax esters with chain lengths ranging from 30 to 40 carbons (C30 to C40). By differential scanning calorimetry, SFW significantly decreased the melting point of oleogels with 10:90 and 30:70 BW:CLW mixtures but significantly increased the melting point of those with 50:50 and 60:40 BW:CLW mixtures. However, the solid fat content melting curves were not significantly influenced by SFW addition. These results indicate that mixed wax oleogels had greater hardness and elasticity, and that the long chain wax esters contributed by SFW helped to improve the strength of oleogels without negatively affecting their melting properties.     

Sunflower Oil–Beeswax Oleogels Are Promising Frying Medium for Potato Strips

Sunflower oil–beeswax oleogels at 3% (BWO-3) and 8% (BWO-8) organogelator concentration are prepared to evaluate oleogels as frying medium for potato strip frying against commercial sunflower oil (SO). Rheological and thermal analyses of oleogels prove that the samples are fully solid (20±3 °C) and totally liquid (180 °C), and thermoreversible. Fresh and used (after frying) fat analyses show that free fatty acidity (FFA), peroxide value (PV) and total polar materials (TPM) are enhanced in all samples at the 7th h, but the relative enhancement levels are lower in oleogel samples. Potato strips fried in oleogels absorb significantly less oil (11.97% and 12.07%) than the control sample (15.20%). Potatoes fried in oleogels are also more bright and yellower than the control sample. Textural profile of the fried potatoes indicates that the samples fried in oleogels are harder, springier, and gummier than that of the control sample. Sensory analysis shows that oleogel fried potatoes get higher sensory scores. Also, overall acceptability of potatoes fried in BWO-8 sample is the highest (8.50) among all. The prepared oleogels are found quite promising frying medium in this study. Further studies with other types of oleogels in extended period frying of various foods are suggested. Practical applications: The development of innovative frying techniques to produce healthier products with lower fat and calorie values are still a remarkable research area. Oleogelation is an emerging strategy used for solid-like oil designing and based on the formation of 3D networks by the addition of organogelators. Oleogelation is accepted as a healthy strategy to structure liquid oils into solid consistency, and oleogels have great edible applications in processed foods, and can be used as a frying medium. This work can guide the use of sunflower oil–beeswax oleogels as a frying medium and allow the development of more healthy fried snacks.     

Physical Properties of Beeswax,Sunflower Wax,and Candelilla Wax Mixtures and Oleogels

To be able to tailor and optimize the physical properties of oleogels for various food applications, more information is needed to understand how different gelators interact. Therefore, the objectives of this study were to evaluate the interactions between binary mixtures of beeswax (BW), candelilla wax (CLW), and sunflower wax (SFW) in pure form as well as in 5% wax oleogels made with soybean oil, in terms of their crystallization and melting properties, crystal morphology, solid fat content, and gel firmness. CLW:BW mixtures had eutectic melting properties, and oleogels from these mixtures with 40:60 to 90:10 CLW:BW were firmer compared to oleogels made with one wax. The main components in SFW and BW appeared to cocrystallize or crystallize at the same temperature, but nonlinear changes in melting point and solid fat content profile of oleogels prepared with the mixed waxes indicated that SFW dominated oleogel formation. In addition, oleogels prepared with mixtures of SFW and BW had lower firmness compared to oleogels prepared with one wax, indicating an incompatibility between the two waxes. The main wax components in SFW and CLW never cocrystallized, and low levels of CLW appeared to prevent SFW from forming a crystalline platelet network. This resulted in low firmness of oleogels made from mixtures of 90:10 to 60:40 SFW:CLW compared to oleogels prepared with one wax. However, the firmest oleogels of all mixtures were made from 10:90 SFW:CLW. Changes in gel firmness and melting properties with mixed wax oleogels were likely to be due to changes observed in the crystal size and morphology. In addition, the firmest gels were shown to result from mixtures that were predicted to have >40% hydrocarbon content, and a high hydrocarbon to wax ester ratio, but minor components such as free fatty acids and fatty alcohols may have also influenced firmness.     

Preparation and Characterization of Virgin Olive Oil‐Beeswax Oleogel Emulsion Products

Virgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1–EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM). The melting temperatures of the oleogel emulsions ranged from 52.29 to 57.52 °C, while it was 40.36 °C for the BM sample. Similarly, the solid fat content (SFC) of the oleogel emulsions was between 3.57 and 3.68 % at 20 °C, and that of BM was 7.70 %. Except the EM3 sample, all oleogel emulsions exhibited mechanical stability. The firmness and stickiness values of the oleogel emulsion samples were lower than those of the BM sample, but they remained almost constant through 90 days of storage. Furthermore, the fine water droplets and needle‐like beeswax crystals within the continuous oil phase were stable during the storage. The X‐ray diffraction patterns of the samples revealed that the oleogel emulsions contain crystals similar to β′ polymorphs, characterized by a homogenous, smooth and fine texture. The presence of inter and intramolecular hydrogen bonds was proved by Fourier Transform Infrared (FT‐IR) measurements. The developed oleogel emulsions were found to be stable in terms of texture, color and oxidation during 90 days of storage. In conclusion, these oleogel emulsion products can be used as margarine/spread stocks.     

Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin

Curcumin, the bioactive compound found in turmeric, exhibits a wide range of health-promoting properties. However, its application in food formulations and as nutritional supplements is limited by its poor bioaccessibility. This study investigates the effects of curcumin on the structure formation and physical properties of oleogels made with three different concentrations of rice bran wax (RBW) (2%, 6%, and 10% w/w) compared to an ungelled control oil and examines the bioaccessibility of curcumin contained in those lipid systems. The physical and structural properties were characterized using a penetration test, solid fat content, polarized light microscopy, differential scanning calorimetry, and X-ray diffraction (XRD). Data analysis revealed no significant differences in polymorphic or thermal properties between oleogels with and without curcumin; however, differences in microstructural properties were documented for oleogels with curcumin. Moreover, the percent of lipid crystallinity in 6% and 10% RBW oleogel increased in samples containing curcumin. An in vitro simulated digestion study showed that curcumin bioaccessibility significantly increased with increasing RBW content relative to the ungelled control. Results from this study provide insight into the potential utilization of RBW oleogels for delivering curcumin and other poorly water-soluble compounds in food, dietary supplement, pharmaceutical, and cosmetic products.     

Determining the structure and stability of essential oil-sunflower wax and beeswax oleogels

In this study, essential oil oleogels were produced using eucalyptus, lavender, lemon peel and tea tree oils with sunflower and beeswax. The physicochemical, thermal, textural, and structural features of the oleogels were determined. For the essential oils used, an addition level of less than 15% of beeswax (BW) was insufficient to form stable oleogels, whereas an addition level of 10% of sunflower wax (SW) was sufficient to form stable oleogels. The acid and peroxide values of the gels were higher than those of the oils. All of the oleogels exhibited peaks around 3.70 and 4.10, indicating the presence of β' polymorphic forms. The hardness and stickiness values of the oleogels were influenced by the type and level of wax addition, as well as the viscosity of the oil used. Based on the thermal analysis results, the oleogels based on beeswax exhibited lower melting properties compared to those based on sunflower wax. The thermogravimetric data indicated that the polymeric matrices formed by the waxes, which depended on the type and level of wax addition, affected the vaporization of the volatiles. In conclusion, oleogels represent a green and sustainable approach for reducing the loss of volatile or bioactive compounds from various essential oils, which are widely used in the food, cosmetics, and pharmaceutical industries.     

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

The microstructure, melting and crystallization behavior, rheological properties and oil binding capacity of crystalline networks of plant-derived waxes in edible oil were studied and then compared amongst different wax types. The critical concentrations for oleogelation of canola oil by rice bran wax (RBX), sunflower wax, candelilla wax, and carnauba wax were 1, 1, 2, and 4 %, respectively, suggesting RBX and sunflower wax are more efficient structurants. A phenomenological two-phase exponential decay model was implemented to quantify the oil-binding capacity of these oleogels. Parameters obtained from this empirical model were then evaluated against microscale structural attributes such as crystal size, mass distribution and porosity to determine the structural dependence of oil-binding capacity. Gels containing candelilla wax exhibited the greatest oil-binding capacity, as they retained nearly 90 % of their oil. This is due to the small crystal size as well as the spatial distribution of these crystals. Using a microscopic to macroscopic approach, this study examines how the structural characteristics unique to each wax and resulting oleogel system affect functionality and macroscopic behavior.     

Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels

Obesity and cardiovascular diseases are among the most worrying health problems worldwide. Dietary habits can be catalysts for the rise of these health issues in western countries. In this work, a meat product (pork patties) commonly elaborated with a high fraction of saturated fat is reformulated with an oleogel based on linseed oil (rich in polyunsaturated fatty acids). The oleogel is used for the partial replacement of the solid fat fraction present in pork patties (H‐25 for 25% and H‐75 for 75% of replacement). Incorporation of oleogels results in the modification of the fatty acid profile and in the significant decrease of the omega‐6/omega‐3 ratio. Results show that for both degrees of fat substitution, there are no differences between the patties produced with oleogel incorporation and the control, regarding textural parameters such as hardness, cohesiveness, and chewiness. Overall, samples with less amount of oleogel (H‐25) are well classified in the acceptance and preference tests, despite the clear preference among the sensorial panel toward the control samples. These results show the feasibility of introducing oleogels as a fat replacer in the manufacturing process of pork patties, though there is still work to be done regarding some of their sensorial attributes. Practical Applications: The purpose of this work is focused on the study of the properties of meat patties after the replacement of saturated fat with a multicomponent oleogel, foreseeing the hamburger production. The results show that the oleogel incorporation in meat patties is possible at the industrial level without additional unitary steps during meat patty production. Based on this work it is possible to produce meat patties with adjusted fatty acids profiles.     

Oleogel Fabrication Based on Sodium Caseinate,Hydroxypropyl Methylcellulose,and Beeswax: Effect of Concentration,Oleogelation Method,and Their Optimization

In the present study, the oleogel preparation with hydroxypropyl methylcellulose (HPMC) (0–2 g/100 g), sodium caseinate (CN) (0–4 g/100 g), beeswax (0–5 g/100 g), and oleogelation method (foam and emulsion template) was optimized using response surface methodology (RSM) to attain the desirable oil retaining ability, rheological, and textural characteristics. For all the chosen responses, the quadratic model was the best-fitting model with a determination coefficient of R² > 0.91. Results exhibited that the HPMC and CN concentrations were the most influential tested factors on the oil binding capacity, textural, and rheological characteristics of the oleogels due to the formation of more complex and strong network. There was a significant improvement in oil binding capacity and structure recovery of samples by beeswax addition. To produce oleogel similar to industrial shortening, the optimization method was done based on maximum oil binding capacity and thixotropic recovery and other responses were chosen equal to those of shortening values (ɳ_a = 330 Pa.s, G′ = 276,543 Pa, A value = 164,308 Pa s rad⁻¹, and firmness = 44.99 g). As regards the optimized level of structuring agents and responses (ɳ_a = 317 and 329 Pa.s, G′ = 249,782 and 260,997 Pa, A value = 180,022 and 180,373 Pa s rad⁻¹, and firmness = 44.37 and 36.98 g corresponding to Optimization 1 and Optimization 2, respectively), fabrication of oleogels with at least 90 g/100 g trans-free and low saturated oil and attributes close to industrial shortening is possible.     

Development of reduced saturated fat cookie fillings using multicomponent oleogels

Cookie fillings are typically composed of sugar (60%–80%) and fat (20%–40%). The fat in these fillings is known as shortening, which currently has high levels of saturated fatty acids (SFA) and, in some cases, trans fatty acids (TFA). This makes the nutritional profile of this product a reason for concern, especially considering that the target audience for cookies is children. This study thus aimed to replace the commercial shortening in these fillings with oleogels made of soybean oil (SB) and high oleic sunflower oil (SF) structured with candelilla wax (CLX), monoglycerides (MG), and hard fat (HF), in different concentrations ranging from 5%–10% of the total structuring content. The complete replacement of shortening with oleogel reduced the amount of TFA by 100% and the amount of SFA by 50%–80%. The quantities of MG and HF greatly influenced the structuring of the product because the higher the concentrations (≥3%), the better the formation of the structured network, with good aeration, greater hardness, and less oil loss, compared with the standard with shortening. The samples that achieved physical properties similar to those of the control sample were samples 3:3:3 and 1:4:5 (CLX:MG:HF). These showed similar oil loss at T0 (~4.5%), and microstructure before and after temperature oscillations and closer consistency (~400 gF/cm²) and adhesiveness (50 gF. s) to the RP (800 gF/cm² and 75 gF. s). Although MG and HF are not good structuring elements alone as the CLX, they formed a network that is connected by hydrogen bonds with the sugar molecules that were resistant to stirring and thermal changes, which makes this system a potential replacement for shortenings in cookie fillings application.     

The Effect of Addition of High-Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam-Templated Oleogelation

Use of oleogels prepared from hydrocolloids has recently gained considerable attention as an alternative for trans and saturated fats. Lately, pulse proteins such as faba bean protein and pea protein have been successfully used to prepare oleogels using a foam-templated approach. Although the pulse proteins are healthy oleogelators, high oil loss and low quality of cake baked using pulse protein-stabilized oleogels due to its poor rheological properties challenged its use. The present study explored whether the addition of small amount of high-melting monoglyceride (MAG) or candelilla wax (CW) can be used to improve the oil binding capacity, rheological properties, and baking qualities of pulse protein-stabilized oleogels composed of 5% faba bean or pea protein concentrate with 0.25% xanthan gum foams. Different concentrations (0.5–3%) of MAG or CW were dissolved in canola oil at 80 °C, followed by addition into the freeze-dried protein-polysaccharide foams (pH 7) and quickly transferred to a refrigerator to facilitate the formation of oleogels. The crystallized additives were found to be reinforcing the protein foam network in the oleogels. With increase in concentration of CW and MAG, the oil binding capacity, firmness, cohesiveness, and storage moduli of the oleogels were increased. Oleogels with and without MAG or CW were then characterized and tested for their performance as a shortening replacer in model baked cakes. Findings showed improved textural properties of cake upon addition of MAG in the foam-templated oleogels, however, compared to the shortening, negative effect on cake hardness and chewiness was still observed with the oleogels.     

Margarine from Organogels of Plant Wax and Soybean Oil

Organogels obtained from plant wax and soybean oil were tested for their suitability for incorporation into margarine. Sunflower wax, rice bran wax and candelilla wax were evaluated. Candelilla wax showed phase separation after making the emulsion with the formulation used in this study. Rice bran wax showed relatively good firmness with the organogel, but dramatically lowered firmness for a margarine sample. Sunflower wax showed the greatest firmness for organogel and the margarine samples among the three plant waxes tested in this study. Firmness of the margarine containing 2–6 % sunflower wax in soybean oil was similar to that of margarine containing 18–30 % hydrogenated soybean oil in soybean oil. The firmness of commercial spread could be achieved with about 2 % sunflower wax and that of commercial margarine could be achieved with about 10 % of sunflower wax in the margarine formulation. Dropping point, DSC and solid fat content of the new margarine containing 2–6 % sunflower wax showed a higher melting point than commercial margarine and spreads.     

Oleogels Based on Palmitic Acid and Safflower Oil: Novel Formulations for Ocular Drug Delivery of Voriconazole

The gelation of the vegetable oils using fat crystals has gained significant attention in recent years. These formulations have been explored for food and pharmaceutical applications. The alteration in the properties of palmitic acid (20–40% w/w) and safflower oil oleogels is extensively studied at microscopic and macroscopic levels. The thermal and mechanical stability of the oleogels is improved when the proportion of the palmitic acid content is increased. However, under stress, the fat crystal network junction zones of the oleogels with higher proportions of palmitic acid undergo disruption. The changes in the properties of the oleogels are due to the alteration in the molecular packing, crystallite size, and lattice strain of the fat crystal network. The alteration in the properties is governed by the changes in the extent of inter‐ and intramolecular hydrogen bonding within the components of the oleogels. The oleogels can demonstrate the ability to deliver the drug, voriconazole, across the corneal tissue. Further, the prepared oleogels are biocompatible to murine fibroblast cells and do not elicit adverse reactions when instilled within the ocular sac of rabbits. The results suggest that the oleogels can be tried as ocular delivery vehicles. Practical Applications: The delivery of drug into the internal structure of the eye is a great challenge for the ophthalmologists. Usually no more than 1% of the drug can be delivered through conventional techniques. Various researchers have proposed the use of lipid‐based ocular drug delivery systems. Some of them include solid liquid nanoparticles, emulsions, and liposomes. However, the preparation of these formulations requires a tedious process. Keeping this in mind, it is proposed to synthesize oleogel as probable ocular drug delivery system.     

Evaluating the Oil‐Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological,Thermal, and Microstructural Study

The main objective of this research was to enhance the understanding of the oil‐structuring properties of natural waxes. A number of natural food‐grade waxes were evaluated for their oil‐gelling properties using a combination of techniques, including rheology, differential scanning calorimetry, and polarized light microscopy. Based on the rheological measurements (oscillatory, flow, and thixotropic behavior), we found that rice bran wax, carnauba Brazilian wax and fruit wax showed weak gelling behavior in rice bran oil (prepared at concentrations as high as 5 % w/w), exhibiting relative low elastic moduli that displayed a high frequency dependency. On the contrary, carnauba wild wax, berry wax, candelilla wax, beeswax, and sunflower wax were efficient oleogelators forming strong gels at concentration of <2 % w/w. We attempt to explain these observed differences in gelling behavior by crystal morphology, network formation, and the final amount of crystalline phase.     

Characterization and comparison of oleogels and emulgels prepared from Schizochytrium algal oil using monolaurin and MAG/DAG as gelators

Oleogels and emulgels were developed with winterized algal oil from Schizochytrium spp. rich in ω-3 fatty acids (FAs) to overcome physical limitations of using a highly unsaturated lipid source in food applications. Both gel types were developed using monolaurin or a combination of mono- and diacylglycerols (MAG/DAG) as the gelator at concentrations of 8%, 10%, or 12% (w/w) in oil or emulsion. A 30-day oxidation study was conducted using peroxide value, p-Anisidine value, and change in FA composition to measure the level of oxidation. Oleogel and emulgel samples exhibited a higher oxidative stability than bulk algal oil and oil-in-water emulsion as control groups, respectively. The 12% monolaurin oleogel outperformed others in oxidative stability, preventing oxidation of approximately 11.66% and 7.86% of EPA and DHA, respectively, compared to algal oil. Physical characteristics including thermal behavior, solid fat content (SFC), rheology, morphology, and polymorphism were studied. Results indicated that MAG/DAG oleogels and monolaurin emulgels were the most physically stable. The SFC of 12% MAG/DAG oleogel at 30°C was 10.27% whereas 12% monolaurin oleogel was only 4.51%. Both gel types developed with monolaurin and MAG/DAG could be used for different applications as they exhibited desirable qualities such as oxidative stability and improved physical characteristics.