4. Conclusions
Oleogels and emulgels were successfully developed with a novel ω-3 FA rich lipid source, Schizochytrium spp. algal oil. These oleogels and emulgels exhibited a higher oxidative stability than bulk oil or emulsion. In addition, the physical characteristics of these gels suggest they may be able to replace saturated fat sources in foods, pharmaceuticals, and cosmetics. Oleogels with monolaurin gelator exhibited a significantly higher oxidative stability than MAG/DAG oleogels, whereas MAG/DAG oleogels exhibited better physical stability. Additionally, monolaurin emulgels exhibited a higher oxidative stability than MAG/DAG emulgels, while also exhibiting better physical stability. With additional research these gels could replace saturated fat sources in the future while providing a cheap, alternative source of ω-FA.