Figure 2. Classification of oleogels. (A) Self-assembling with low molecular weight gelators, (B) Crystalline particles, (C) Polymeric agents with hydroxyl ethyl cellulose (D) Miscellaneous (emulsion), (E) Miscellaneous (dispersion), (F) miscellaneous (inorganic particles)

From

Oleogels and Their Contribution in the Production of Healthier Food Products: The Fats of the Future

Sergio Cabrera, John Rojas, Alfredo Moreno

Journal of Food and Nutrition Research. 2020, 8(4), 172-182 doi:10.12691/jfnr-8-4-3