Essential Oil Oleogels—Part II: Oleogels Containing Vanilla ( Vanilla planifolia ) Essential Oil

ABSTRACT

This study builds upon previous research into plant wax‐based oleogel systems containing cinnamon essential oil by evaluating the effect of incorporating vanilla essential oil (VEO) on the structural, thermal, and rheological properties of oleogels. Oleogels were prepared using a phyto wax gelator system, both with and without VEO, and were compared with (i) a control oleogel and (ii) a liquid oil system (VEO dispersed in refined canola oil) to clarify the role of essential oil incorporation within the gel matrix. The developed oleogel exhibited a high oil‐binding efficiency (99.9%) and a rapid gelation time (5.1 min). X‐ray diffraction revealed characteristic spacings at 4.12 and 4.15 Å, indicating α and β′ polymorphic forms, with no β‐form detected. The absence of β‐crystals influenced rheological behavior, resulting in weak gel characteristics ( G ″/ G ′ > 0.1) and limited thermal stability. Scanning electron microscopy demonstrated that the control gel had a heterogeneous, emulsion‐like structure with clustered oil droplets, whereas the VEO‐containing oleogel had a more uniform crystalline network. Overall, incorporating VEO improved oil retention and the gelation rate but resulted in weaker gel strength and a distinct polymorphic structure compared to the control. These findings suggest that essential oil‐containing oleogels can serve as potential delivery systems for aromatic and lipophilic bioactive compounds, offering opportunities for the development of plant‐based, clean‐label, and functional food formulations.

Practical applications : This study demonstrates the potential of VEO‐containing oleogels as structuring systems for liquid oils and as functional alternatives to conventional solid fats in food formulations. The findings support the utilization of VEO‐containing oleogels in the formulation of clean‐label and plant‐based product formulations, where texture, flavor delivery, and product stability are critical considerations. The knowledge generated on oleogel design may help food manufacturers select suitable formulations for spreads, fillings, bakery products, and other semisolid applications. In addition, these systems provide opportunities to incorporate and protect lipophilic ingredients, thereby supporting the development of innovative functional foods with enhanced consumer appeal.