Non-TAG structuring of edible oils and emulsions

Mixtures of γ-oryzanol and β-sitosterol have been shown to structure pure edible oil phases. This paper reviews the phytosterol system, and compares it with other alternatives to structure edible oils. Furthermore, additional evidence based on small-angle X-ray scattering will be introduced to support the claim that structuring is based on fibril formation (diameter 7.2 nm). Finally, various aspects of the application of phytosterols structuring in water-in-oil emulsions were investigated.