Hansen Solubility Parameters as a Tool in the Quest for New Edible Oleogels

By identifying the Hansen space of nonfood-grade gelators, which are capable of gelling oil, insights into the molecular characteristics required for gelation of edible oil become apparent. In examining the 34 reported oleogelators, molecules that gel oil tend to have a dispersive Hansen solubility parameter (HSP) between 16.0 < (d) > 17.5 MPa1/2, a polar HSP between 7.0 < (p) > 11.0 MPa1/2, and a hydrogen-bonding HSP between 7.0 < (h) > 9.0 MPa1/2. Although this does not define the complete Hansen space of these gelators, it provides insight into what types of molecules may be capable of forming oleogels in vegetable oils to allow new discovery without relying solely on serendipity.