CHAPTER 5:Structuring Edible Oil Phases with Fatty Acids and Alcohols

The properties of edible oil gels structured with fatty acids, fatty alcohols or their mixtures are reviewed in terms of the polymorphism (X-ray scattering) and crystal morphology (microscopy) of the structurants and the texture (small and large deformation rheology) of the gels. A number of potential applications presented in the patent literature are assessed against criteria that can be used to score the likelihood of success of the oil structuring technology in the market.