This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized. Textural and thermodynamic properties were determined for oleogels, the oil-binding capacity was estimated, and the morphology of crystals was studied. The concentration of beeswax in all oleogels was 6.0% w/w. It was shown that the type of oil has a significant influence on all characteristics of the oleogels. The use of different oils at the same technological treatment leads to the formation of crystals of diverse morphology—from platelets to spherulites. At the same time, it was revealed that some characteristics of oils have a varying contribution to the properties of oleogels. The content of total polar materials in oils is associated with a decrease in strength parameters (yield value and elastic modulus) and the oil-binding capacity of oleogels. In its turn, the iodine value of oils has a close positive correlation with the melting and crystallization temperatures of oleogels. The results obtained in this article indicate that the properties of beeswax-based oleogels can be directed by changing the oil composition.

The objective of this work was the fractionation of beeswax to investigate the phase behavior of binary blends of the fractions and their potential use as gelling agents in edible oleogels. We have extracted seven distinctive fractions, using preparative flash chromatography with eluents permitted to be used in the processing of food raw materials. The odor profile of the fractions was characterized. The high purity of collected fractions was shown through thin‐layer chromatography, Fourier‐transform infrared spectroscopy, and high‐performance liquid chromatography with an evaporative light scattering detector methods for hydrocarbons (94.8%), monoesters (97.6%), and mixed mono‐, di‐, and triesters fraction (98.7%). Free fatty acids and fatty alcohol fractions had lower purity which equals 82.6% and 39%, respectively. The analysis of the binary pseudo phase diagram revealed that all fractions combined with hydrocarbons express eutectic behavior. Combinations of all other fractions resulted in the formation of solid solutions. This study shows that the texture of oleogels can be improved by using a combination of various fractions of beeswax instead of native wax.

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Studies of the effect of combinations of vegetable oils on the properties of oleogels will provide useful information from a technological viewpoint for the optimal choice of the composition of the oleogel used, as well as regulate the fatty acid composition of food products based on oleogels. This work aimed to study the effect of combinations of sunflower and linseed oils on the properties of oleogels structured with beeswax. As a result of the studies carried out, data were obtained on the change in the structure of oleogels depending on the ratio of oils, which, from a practical viewpoint, in the future, will make it possible to expand the range of food products containing oleogels.