Chapter 7: On the Applicability of the Oryzanol–Sitosterol Structuring System

This chapter discusses the applicability of oleogels in food products with a particular focus on the sitosterol–oryzanol binary structuring system. Whether the cause for the practical absence of food products utilizing oleogels in the market is due to costs or legal hurdles remains unanswered. The well-studied physical chemistry of the sterol structuring system and its implications for food applications are reviewed. The best structuring results are obtained with the equimolar application of the two structurants, when the water activity of the system is kept below 0.9. The evaluation of standard methods to characterize oleogels indicates that it remains unresolved which methods are most suited to issue relevant statements regarding their product functionality. That is illustrated by reviewing the successful development of product prototypes.