Oleogels, with solid-like properties, are made of edible liquid oil entrapped in structures that are produced by oleogelators. In multicomponent supramolecular oleogels, due to the positive interaction between gelators, the presence of more than one structurant, causes some advantages in oleogel properties, which make it legally, economically, and industrially usable. A wide range of studies based on multi-component oleogels are focused on the two added components, which are the simplest ones. In this review, three general classes of this kind of oleogels consisting of multi-component gelphase, multiple gelator components with two sub-groups (co-gels and self-sorting gels) and gelator plus non-gelling additive are examined.

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