The achievement of soft, elastic gel-like systems from liquid oils have been pursuit because such a transformation can be useful for a profuse amount of applications in a number of research domains. The opportunity to design oil-based structures with direct and indirect approaches can broaden the use of structuring materials and provide a deeper insight in the science of underpinning gelling mechanisms. Herein we present the purpose of explore oleogel (OL) and high internal phase emulsion (HIPE) to reach oil structuring that may contribute with reduction of saturated and trans fat addition in food products. Oleogels with self-assembled or crystalline building blocks will be produced and evaluated as platform for resveratrol loading. Eventually HIPEs can be used as indirect template for oleogels - since water is removed - thus both systems appear as good candidates for the vehiculation and controlled performance of multiple functional components. Accordingly, with consumers request for clean label we envisioning the use of biopolymers in mixtures or complexes to stabilize HIPEs. Furthermore, the comprehension about how food structure changes during passage through the gastrointestinal tract is the key point for development of smart systems meeting the demand for personalized nutrition and mass customization with a common goal to promote health and well-being for consumers.
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