Abstract: Over the past decade, research on the oleogelation of vegetable oils using organogelators has become increasingly active due to growing consumer demand for reduced saturated fatty acids and zero trans-fatty acids and the requirement of the authorities concerned to ban the application of artificial trans-fatty acids. Numerous studies have demonstrated the huge influence of vegetable oil properties and gelator type on the physicochemical properties of oleogels. In this review, the effects of vegetable oils on oleogelation are briefly outlined, as well as the structure-function relationship between gelators and oleogels from the perspectives of three primary driving forces promoting oleogelation: van der Waals forces, hydrogen bonding and π-π stacking. This review will provide a valuable guideline for rational design of novel, efficient and inexpensive food-grade gelators.

Key words: oleogel, driving forces, gelators, structure-function relationship