This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerol
stearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles,
and PGS oleogels with Pluronic F68 and Tween 60 (TW60) amphiphiles were prepared to evaluate the
effects of amphiphiles on oleogel properties. Minimum gelation concentration, gelation time, oil binding capacity,
instrumental color, thermal properties, microscopy, X-ray diffraction patterns, and rheological properties
were measured. Results indicated that the addition of the amphiphiles reduced minimum gelation concentration,
increased crystals size, enhanced gelation time, changed color values, and reduced melting temperatures.
Further, amphiphile addition yielded more stable but softer textures. All samples were thermo-reversible and
stable during storage. New data for food-grade PGS oleogels were provided for the literature. PGS oleogels were
found as good as GMS oleogels in most properties. Future studies with the prepared oleogels for various applications,
including food products are envisioned.