structurants

Structurants are substances added to liquids to induce a structured state, typically by forming a continuous network that traps solvent and other components, yielding gels, pastes, or structured emulsions. They are used to modify rheology and stabilize dispersions without solely relying on high viscosity.

They act through mechanisms such as crystallization of solids to form fibrous networks, gelation via physical crosslinks, or self-assembly of amphiphilic molecules into organized microstructures. Structurants can be classified by chemistry: polysaccharide-based (for example agar, carrageenan, pectin, guar gum, xanthan), protein-based (gelatin), lipid-based (waxes like candelilla, carnauba; glyceryl esters; monoglycerides), and inorganic networks (silica, clays).

Applications include foods (imparting spreadability to margarines and yogurt gels, making oleogels), cosmetics and personal care (creams with stable texture), pharmaceuticals (controlled-release matrices), and industrial formulations requiring structured dispersions.

Design and selection involve balancing melting behavior, sensory impact, clarity, and stability; regulatory status varies by region, with many food structurants being GRAS or approved for specific uses, while others require safety assessment.

Rheological testing (oscillatory rheology) and microscopic analysis are common evaluation methods to characterize a structurant's effect on G' and G'' and network morphology.