An edible oleogel comprising an oil, ethylcellulose and a surfactant isprepared by combining ethylcellulose withan edible oil and a surfactant, and heating the mixture to a temperature abovethe glass transition temperature of the ethylcellulose.Once the ethylcellulose has fully dissolved and the solution is clear, it isallowed to cool and set as a gel. The resulting oleogel ishomogeneous, elastic, substantially anhydrous, and has a gelation temperaturebelow 100°C. It can be used as a fat substitute infoods. Also provided are methods of making the oleogel, and food compositionscontaining the oleogel.
