The application of lipid science and technology to real food system has become increasingly interesting for industrial scientists. Providing a comprehensive and concise overview of the field of edible oil structuring, this book uniquely emphasises the latest developments from the last five years. Specifically, new insights into the gelation behaviour of several categories of building blocks will be presented along with some potential food applications. The book will conclude with a discussion on the unresolved challenges and future perspectives related to this emerging area. Appealing to those with an industrial need and a curiosity for fundamental research, this book enables the reader to get a comprehensive understanding of the recent developments in this field.