Presentation by Primary Information Services www.primaryinfo.com mailto:primaryinfo@gmail.com Download PDF Version at https://www.slideshare.net/thorapadi/presentations See Youtube Channel https://www.youtube.com/user/ch600091/videos?view_as=subscriber

1. Literature Survey
Presentation by
Primary Information
Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com

2. There is growing evidence that dietary fat may linked to risk of a
number of chronic disorders, such as coronary heart disease or
type 2diabetes. Due to increasing consumer awareness to healthy
and risk of saturated fat, food manufacturers are switching on
novel technologies.
• One of novel technology is organogelation/oleogelation i.e. structuring of
edible oils.
• The unique physical, functional, and nutritional properties of edible oil
organogels has caught the eye of the food and pharmaceutical industries.
• These organogels are formed upon self assembly of surfactant-like small
molecules into crystalline fibers at very low concentrations (wt 2%), which
could be exploited for a variety of purposes in food products, from the
manufacture of spreads to the solubilization, stabilization and delivery of
lipid-soluble nutraceuticals

3. Oleogels are gels in which the continuous liquid phase
is oil. To create a network structure, alternative
structuring agents are needed. Often these are small
molecular weight molecules
The gelation process of LMOGs is thermo-reversible:
small molecules self-assemble into three-dimensional
supramolecular networks that entrap solvents by surface
tension.
HMOGs are primarily polymer based gels formed
either by chemical reactions or physical interactions,
each facilitating the supramolecular network

9. Why You Need Oleogel
• Oleogel N Reduces Essential Fatty Acid Deficiencies.
• Oleogel N Provides Oxidative Stability & Anti-Oxidant Protection
• It Creates Healthy Corneocyte Compaction
• Oleogel N Has Incredible Healing Properties
• It’s a Multi-Tasking Marvel
https://www.dermaviduals.com.au/news/5-reasons-need-oleogel-n-beauty-bag/

11. Experimental chefs and researchers have
limited options when structuring lipid-
based materials present in foods to
include: liquids, solids, foams or
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

13. Schematic diagram
representing the formation
of different types of bi-gels
(a) oleogel dispersed in
hydrogel and
(b) hydrogel dispersed in
oleogel