Self-assembled sterol organogels

Organogels have been identified as a possible means of replacing saturated fats from foods. One of the most interesting edible organogel systems is that of the phytosterol β-sitosterol and phytosterol ester γ-oryzanol. These plant extracts have been shown to form extremely solid like gels in sunflower oil, but the molecular interactions underpinning the gelation process are poorly understood, and the gel tends to break down in the presence of water. This has proven to be a significant barrier to the wide-spread incorporation of these gels into foods. In this talk, I will discuss our ongoing work to better understand the competing molecular interactions which drive the formation of these gels, identify other molecules which self-assemble in a similar manner, and possible strategies to form emulsions with these gels whilst mitigating the effects of water.