Sunflower oil-beeswax oleogels at 3% (BWO-3) and 8% (BWO-8) organogelator concentration are prepared to evaluate oleogels as frying medium for potato strip frying against commercial sunflower oil (SO). Rheological and thermal analyses of oleogels prove that the samples are fully solid (20±3°C) and totally liquid (180°C), and thermoreversible. Fresh and used (after frying) fat analyses show that free fatty acidity (FFA), peroxide value (PV) and total polar materials (TPM) are enhanced in all samples at the 7th h, but the relative enhancement levels are lower in oleogel samples. Potato strips fried in oleogels absorb significantly less oil (11.97% and 12.07%) than the control sample (15.20%). Potatoes fried in oleogels are also more bright and yellower than the control sample. Textural profile of the fried potatoes indicates that the samples fried in oleogels are harder, springier, and gummier than that of the control sample. Sensory analysis shows that oleogel fried potatoes get higher sensory scores. Also, overall acceptability of potatoes fried in BWO-8 sample is the highest (8.50) among all. The prepared oleogels are found quite promising frying medium in this study. Further studies with other types of oleogels in extended period frying of various foods are suggested. Practical applications: The development of innovative frying techniques to produce healthier products with lower fat and calorie values are still a remarkable research area. Oleogelation is an emerging strategy used for solid-like oil designing and based on the formation of 3D networks by the addition of organogelators. Oleogelation is accepted as a healthy strategy to structure liquid oils into solid consistency, and oleogels have great edible applications in processed foods, and can be used as a frying medium. This work can guide the use of sunflower oil-beeswax oleogels as a frying medium and allow the development of more healthy fried snacks.

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This study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable. The wax oleogels were analyzed for their main physicochemical, thermal, structural, rheological, and sensory properties. The minimum gelation concentrations (C*) ranged from 1.0% (SWO) to 25% (RWO), with gelation times of 0.3–205 min, respectively. While polarized light microscopy images showed large crystal aggregates, X‐ray diffraction patterns proved the presence of β' polymorph crystals and some amorphous solids. Rheological analyses indicated that the samples had a weak‐gel structure, and were stable until around 30–70 °C temperatures. Further, the oleogel samples showed a thixotropic rheological behavior with force‐related recovery at 10 °C. Quantitative sensory descriptive analysis (QDA) proved that there were some differences among the samples for sensory hardness, spreadability, liquefaction, rancid, waxy, and cooling attributes. Also, tea aroma in TWO, bitterness in OWO, and rose aroma in RsWO were quite dominant. In conclusion, RWO and OWO seemed unsuitable for food applications due to very high C* and bitterness, while RsWO and BWO could be used in food formulations.

Introduction Wax refers to the mixture of long-chain apolar compounds forming a protective layer on the surface of some plant and animal tissues, algae, fungi and bacteria. Also, there are some mineral waxes originating from fossil sources. Although chemically, a wax is the ester of a longchain acid and a long-chain alcohol, almost all waxes are a heterogeneous mixture of various compounds including hydrocarbons, wax esters, sterol esters, aldehydes, ketones, alcohols, alkanoic acids, terpenes and others. Typically waxes are soluble in oils, non-polar solvents, ethers, esters and ketones. They are kneadable at room temperature, have low viscosity above their melting point, generally having no stinginess, coarse or fine crystalline materials, having a melting range between 40 and 120 , mostly emulsion forming, combustible, lubricant, having a high flash point and high dielectric constant compounds. They could be produced with various colors and odors depending on the level of refining and/or processing conditions 1, 2. Waxes are usually classified according to their origins plant waxes, animal waxes, microbial waxes, mineral waxes, synthetic waxes, etc. , and named after their source materials. In this study, selected animal waxes beeswax, shellac wax, whale spermaceti wax, and lanolin

The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators. TF itself created oleogel at a 30% addition level, while HTF, MG and MDG oleogels were prepared at 10% addition levels. Fatty acid composition data showed that the oleogel of HTF (HTFO) was quite similar to those of MG and MDG oleogels. Solid fat content, free fatty acidity and peroxide values were found to be in acceptable ranges for HTFO. Thermal properties, crystal morphology and X-ray diffraction patterns were also evaluated. Rheological analyses indicated that all oleogels had higher storage modulus (G´) than loss modulus (G´´). The time-sweep test showed that after applying higher shear rates, the gels re-formed at rest. Further, all oleogels maintained their gelled consistency until around 54 °C. The results suggest that HTF could be a cheap, efficient, fast melting, safe and readily available organogelator.