Owing to their multifarious applicability, studies of molecular and supramolecular gelators and their corresponding gels have gained momentum, particularly in the last two decades. Hydrophobic–hydrophilic balance, different solvent parameters, gelator–gelator and gelator–solvent interactions, including different noncovalent intermolecular interactive forces like H-bonding, ionic interactions, π–π interactions, van der Waals interactions, etc., cause the supramolecular gel assembly of micro and nano scales with different types of morphologies, depending on the gelator, solvent, and condition of gelation. These gel structures can be utilized for making template inorganic superstructures for potential application in separation, generation of nanocomposite materials, and other applications like self-healing, controlled drug encapsulation, release and delivery, as structuring agents, oil-spill recovery, for preparation of semi-conducting fabrics, and in many other fields. Sugars, being easily available, inexpensive, and nontoxic natural resources with multi functionality and well-defined chirality are attractive starting materials for the preparation of sugar-based gelators. This review will focus on compilation of sugar derived organogelators and the corresponding gels, along with the potential applications that have been developed and published recently between January 2015 and March 2018.

Entries 12 and 13 in Table 2 under column headings ‘Aromatic aldehyde’ and ‘b-Acetamido ketone’ were incorrectly represented. The correct entries (12 and 13) have a nitro group at R2 and are thus:R² = NO₂, R¹ = R³ = H (3) in place of R¹ = R² = R³ = H (1) R² = NO₂, R¹ = R³ = R⁵ = H, R⁴ = R⁶ = Ph (22) in place of R¹ = R² = R³ = R⁵ = H, R⁴ = R⁶ = Ph (22) The accompanying text on page 116, paragraph 1, line 5 is to be changed accordingly: ‘Reaction of m-nitrobenzaldehyde (3) and acetophenone (10) with benzonitrile in the presence of BiOCl and acetyl chloride also proceeds in dichloromethane (entry 12) or in neat condition (entry 13) affording the corresponding b-benz­amido ketone (22) in good yields.’ The authors apologize for these mistakes.