Motivated by a need to reduce trans and saturated fatty acids in fats, we have been studying the exciting field of oleogels and structured emulsions.

The idea here is to find amphiphilic, surfactant-like molecules, which self-assemble in oil to form non-conventional liquid-crystalline or crystalline structures that are very efficient in forming networks that trap oil.

We have worked with self-assembled fibrillar networks (SAFINs) as well as polymer oleogels, waxes and monoglycerides.

Polarized light micrograph of 12-hydroxystearic acid-canola oil oleogel, a SAFIN. Magnification bar represents 100μm.

Cryo-SEM of a de-oiled 12-hydroxystearic acid-canola oil oleogel

Cryo-SEM of a de-oiled ethylcellulose olegel

Most of the research focus in this area in the past three years has been on ethylcellulose oleogels, from manufacturing, mechanical properties, microstructure and crystallography.

Physical Properties of Food Materials

Physics and Physical Properties of Fats and Oils

Special Equipment We Designed and Built

Reducing Trans and Saturated Fatty Acids in Fat- improving Cardiovascular Health

Ethylcellulose Oleogels as an Animal Fat Substitute

The World's First Oil-in-water Structured Emulsion Used as an All-purpose and Roll-in Baking Shortening

Micronutrient-rich Edible oils - Minimal Processing for Health

Petroleum-free, Nature-identical Cosmetics