Shear-responsive oleogels with improved lubrication in oral conditions

Effective lubrication is crucial for sensory satisfaction and safe swallowing, but it is challenging to develop food with rapid and sustained lubrication capacity under oral conditions. In this work, a molecular design strategy was applied to create the shear-responsive oleogel that balanced rapid and sustained lubrication through synergistic interactions among gelators, solvents, and additives. Tailored networks of oleogels enabled controlled oil replenishment under oral shearing. Tribological tests demonstrated that hydrogen-bonded gelators facilitated shear-triggered breakdown of oleogel networks, which allowed the release of oil droplets to form the lubricating film. Medium-chain triglyceride (MCT) oleogels exhibited ultra-low friction coefficients (μ = 0.012), significantly outperforming long-chain triglyceride (LCT) oleogels. Furthermore, modification of LCT oleogel with oleic acid led to reduced friction by an order of magnitude and accelerated transition to hydrodynamic lubrication. The modified oleogel maintained low friction during oral processing due to continuous oil release, and its rheological properties aligned with International Dysphagia Diet Standardization Initiative guidelines. The enhanced lubrication of oleogel proved suitable applications in foods like chocolate and plant-based meat, and thus promoted safer swallowing and consumer acceptance. This work provided a comprehensive framework bridging molecular-level design principles with macroscopic lubrication performance, and offered solutions for sustainable fat replacement and personalized dysphagia diets.