In this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20°C. The peak melting temperature of CM was 43.70°C, and BW organogel at 3% addition had the closest values (45.42°C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products. Cod liver oil organogels M. € O g € utc€ u et al. 405 BW, beeswax; CM, commercial margarine; CW, carnauba wax. Cod liver oil organogels M. € O g € utc€ u et al. 407

Monoacylglycerol molecular species, as their di‐3,5‐dinitrophenylurethane derivatives, were well separated by normalphase high‐performance liquid chromatography on nitrilebonded phase. The peaks emerged in the order 20∶0, 18∶0, 16∶0, 18∶1, 16∶1, 18∶2, and 18∶3. The peaks of 1‐ and 2‐monoacylglycerols with the same acyl group showed complete overlapping. This method could be applied to get acyl compositions in the three positions of triacyl‐sn‐glycerols in their stereospecific analysis.

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Tahini halva is a famous traditional confectionery product mostly consumed in the Middle East, Mediterranean, and Balkan countries, with a continuously rising consumption rates. With the increase in production, problems such as oil migration, causing an unpleasant appearance are emerging especially during prolonged storage of halva products. Thus, in the present study, tahini halva was prepared via organogelation technique with natural organogelators such as sunflower, shellac, and beeswax at different addition levels (1, 3, and 5%) and the effect of these additives on preventing the oil migration was evaluated by comparing with a commercial emulsifier (hydrogenated palm stearine). The evaluation of the physico–chemical, morphological, textural, and sensory properties of the halva samples revealed that sunflower and shellac wax at 3 and 5% addition levels led to a reasonable reduction of the oil migration problem and these products were quite similar with the control sample containing hydrogenated palm stearine. Furthermore, in all samples oil leakage was below 7%. Addition of the natural waxes did not negatively affect the textural and sensory properties of tahini halva. In conclusion, shellac and sunflower wax might be successfully used instead of hydrogenated palm stearine in confectioneries such as tahini halva. Practical applications: Oil migration is one of the major problem in oil based food products such as chocolate, emulsions, fillings, confectionery, and halva. This problem can cause quality and nutritional problems, as well as economical losses in food industry. In this reason, natural waxes were used to prevent oil migration in tahini halva. Tahini halva can be successfully prepared with natural waxes and the textural properties of tahini halva are not negatively affected by addition of natural waxes. Organogelation is effective in restricting oil migration in tahini halva. Natural waxes, sunflower, shellac, and beeswax, may reduce use of hydrogenated food additives as oil stabilizers in halva processing. Natural waxes are at least as effective as hydrogenated palm stearine for improving the oil separation problem in tahini halva.

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