Oleogels Market to Reach USD 1.6 Billion by 2035: Key Growth Drivers and Trends | Analysis Report by TMR

The recent development of various production processes for oleogels is anticipated to enhance the production of oleogels during the forecast period.

WILMINGTON, DE, UNITED STATES, September 10, 2025 /EINPresswire.com/ -- The global Oleogels Market is projected to experience significant growth over the coming years. Valued at USD 849.6 million in 2024, the market size is expected to reach USD 1.6 billion by 2035, growing at a compound annual growth rate (CAGR) of 6.2% from 2025 to 2035. The rising demand for healthier food products, coupled with increasing applications of oleogels in food, pharmaceuticals, and cosmetics industries, is driving this steady market expansion.

The oleogels market is anticipated to grow at a CAGR of 6.2% during the forecast period due to the increasing demand from food and beverages, cosmetics and personal care, and coatings sectors. The growing demand for alternatives to saturated fats and trans fats is driving the demand for oleogels from the food and beverage industry. Oleogels find use in skincare products such as moisturizers and lotions.

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Oleogels have medical applications in the form of wound healing. They serve as carriers of bioactive compounds required for wound healing. Oleogels are used for encapsulating bioactive compounds to protect vitamins, antioxidants, and omega-3 fatty acids.

Oleogels help in the slow and controlled release of drugs, which are critical for topical and oral drug delivery systems. In the nutraceutical sector, oleogels help in preventing the degradation of antioxidants, polyphenols, and probiotics from degradation.

Market Segmentation

The market is segmented based on various factors, including the type of ingredient used, the application, and the geographic region.

By Sourcing Type (Ingredients): The market is primarily dominated by vegetable oils, such as sunflower, soybean, and olive oil, due to their association with plant-based and clean-label products. Other sources include animal fats, waxes, and polymers (e.g., beeswax, carnauba wax), and fatty acids and their derivatives.

By Application:

Food and Beverages: This is the largest application segment, where oleogels are used as a healthier fat replacement in bakery items, processed meats, dairy products, and confectionery.

Pharmaceuticals & Nutraceuticals: Oleogels serve as an effective carrier system for delivering bioactive and lipophilic compounds, improving their bioavailability and stability.

Cosmetics & Personal Care: They are used in skincare, haircare, and other products to create stable formulations and deliver active ingredients.
Other Applications: Oleogels are also used in industrial applications such as coatings and lubricants.

By Region: The market is analyzed across key regions. The Asia-Pacific region holds the largest market share due to rapid urbanization, changing dietary habits, and a booming food processing industry. North America and Europe are mature markets and leaders in innovation, driven by high consumer awareness and stringent regulations on unhealthy fats. Latin America and the Middle East & Africa are emerging markets with considerable growth potential.

Market Drivers and Challenges

Market Drivers:

Health and Wellness Trends: Growing consumer awareness about the health risks of trans fats and saturated fats is a major driver, fueling the demand for healthier alternatives.

Regulatory Pressure: Governments and regulatory bodies, such as the FDA, have imposed restrictions on the use of trans fats, compelling food manufacturers to reformulate their products.

Clean-Label Movement: The rising preference for natural, clean-label, and plant-based ingredients aligns perfectly with the properties of oleogels, which are often derived from vegetable oils.

Market Challenges:

High Manufacturing Costs: The production of certain oleogels can be expensive, which may hinder their widespread adoption, especially by smaller manufacturers.

Sensory and Texture Issues: A key challenge is replicating the exact sensory properties and mouthfeel of conventional solid fats. Some oleogels may not fully match the desired qualities of products they replace.

Shelf-Life Concerns: Certain oleogel formulations can be susceptible to oxidative instability, leading to rancidity and a shorter shelf life, which is a significant hurdle for long-shelf-life food products.

Market Trends

Protein-Based Oleogels: There is a growing trend in using proteins like soy protein and whey protein as gelators. This not only creates a healthier fat alternative but also enhances the nutritional profile of the final product.

Technological Advancements: Research is focused on improving the stability and sensory properties of oleogels through new processing methods and advanced lipid chemistry.

Novel Applications: The use of oleogels is expanding beyond traditional fat replacement into new areas like 3D food printing and smart packaging, where they can be used to control texture and release encapsulated ingredients.

Future Outlook

The future of the oleogels market is exceptionally promising. As health concerns and sustainability continue to dominate consumer choices, oleogels are poised to become an indispensable ingredient in a wide range of products. The industry will continue to focus on overcoming the existing challenges related to cost and sensory properties, while also exploring new types of gelators and applications.

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Competitive Landscape

Companies Profiled:

Perfat
Jelu-Werk
Maspex
Kraton Corporation
Amryt Pharma
Alchemy Ingredients
Natural Pigments
Langridge Colours
IOI Oleochemical GmbH
Motif FoodWorks
Other Leading Companies

Recent Developments

Recent research has focused on the use of novel protein-based gelators, such as those derived from soy and whey protein, to create more stable and nutritious oleogels.

Studies are being conducted on the use of oleogels in a wider variety of food products, including meat patties, bread, and biscuits, with a focus on achieving a complete replacement of unhealthy fats while maintaining product quality.

There is increased interest in using oleogels as a carrier for various bioactive compounds, such as vitamins and antioxidants, in both food and pharmaceutical applications.

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