In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans-fat in the US, coupled with the increasing concerns about the negative health effects of saturated fat consumption, has resulted in an increased interest in the area of identifying alternative ways of structuring edible oils using non-fat-based building blocks. In this paper, we give a brief account of three alternative approaches where oil structuring was carried out using wax crystals (shellac), polymer strands (hydrophilic cellulose derivative), and emulsion droplets as structurants. These building blocks resulted in three different types of oleogels that showed distinct rheological properties and temperature functionalities. The three approaches are compared in terms of the preparation process (ease of processing), properties of the formed systems (microstructure, rheological gel strength, temperature response, effect of water incorporation, and thixotropic recovery), functionality, and associated limitations of the structured systems. The comparative evaluation is made such that the new researchers starting their work in the area of oil structuring can use this discussion as a general guideline. Practical applications Various aspects of oil binding for three different building blocks were studied in this work. The practical significance of this study includes (i) information on the preparation process and the concentrations of structuring agents required for efficient gelation and (ii) information on the behavior of oleogels to temperature, applied shear, and presence of water. This information can be very useful for selecting the type of structuring agents keeping the final applications in mind. For detailed information on the actual edible applications (bakery, chocolate, and spreads) which are based on the oleogel systems described in this manuscript, the readers are advised to refer our recent papers published elsewhere. (Food & Function 2014, 5, 645–652 and Food & Function 2014, 5, 2833–2841).

中文翻译：

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结构化油系统的比较评估：虫胶油凝胶、HPMC 油凝胶和 HIPE 凝胶

在以脂质为基础的食品中，脂肪晶体被用作构建单元以创建结晶网络，该网络可以将液体油捕获到 3D 凝胶状结构中，这反过来又负责食品的理想口感和质地特性。然而，最近美国对使用反式脂肪的禁令，加上人们对饱和脂肪摄入对健康的负面影响的担忧日益增加，导致人们对确定使用非脂肪构建食用油的替代方法的兴趣增加-基于脂肪的构建块。在本文中，我们简要介绍了三种替代方法，其中使用蜡晶体（虫胶）、聚合物链（亲水性纤维素衍生物）和乳液液滴作为结构剂进行油结构化。这些构件产生了三种不同类型的油凝胶，它们显示出不同的流变特性和温度功能。这三种方法在制备过程（易于加工）、所形成系统的性质（微观结构、流变凝胶强度、温度响应、水掺入效果和触变回收率）、功能性和结构化的相关限制方面进行了比较系统。进行了比较评估，以便在石油结构领域开始工作的新研究人员可以将此讨论用作一般指导方针。实际应用 这项工作研究了三种不同结构单元的油结合的各个方面。这项研究的实际意义包括（i）关于制备过程和有效凝胶所需的结构剂浓度的信息，以及（ii）关于油凝胶对温度、施加剪切和水存在的行为的信息。此信息对于选择结构化代理的类型非常有用，并牢记最终应用。有关基于本手稿中描述的油凝胶系统的实际可食用应用（面包店、巧克力和涂抹酱）的详细信息，建议读者参考我们最近在其他地方发表的论文。（食品与功能 2014, 5, 645–652 和食品与功能 2014, 5, 2833–2841）。和水的存在。此信息对于选择结构化代理的类型非常有用，并牢记最终应用。有关基于本手稿中描述的油凝胶系统的实际可食用应用（面包店、巧克力和涂抹酱）的详细信息，建议读者参考我们最近在其他地方发表的论文。（食品与功能 2014, 5, 645–652 和食品与功能 2014, 5, 2833–2841）。和水的存在。此信息对于选择结构化代理的类型非常有用，并牢记最终应用。有关基于本手稿中描述的油凝胶系统的实际可食用应用（面包店、巧克力和涂抹酱）的详细信息，建议读者参考我们最近在其他地方发表的论文。（食品与功能 2014, 5, 645–652 和食品与功能 2014, 5, 2833–2841）。