Scientific Paper Edible oleogels in molecular gastronomy

Experimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foam so r emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world. The possibility of utilizing edible oils (and even ethanol) to extract a hydrophobic flavor and then gel the material in a similar fashion as hydrocolloids gel water is now a reality. This review covers the three primary oleogels: ethyl cellulose, mixtures of γ-oryzanol and β-sitosterol and candelilla wax. & 2014 AZTI-Tecnalia. Production and hosting by Elsevier B.V. All rights reserved.