Oleogelation is emerging as one of the most exigent oil structuring technique. The main objective of this study was to formulate and characterize rice bran/ sunflower wax-based oleogels using eight refined food grade oils such as sunflower oil, mustard oil, soybean oil, sesame oil, groundnut oil, rice bran oil, palm oil, and coconut oil. Stability and properties of these oleogels with respect to oil unsaturation and wax composition were explored. Sunflower wax exhibited excellent gelation ability even at 1%-1.5% (w/v) concentration compared to rice bran wax (8%-10% w/v). As the oleogelator concentration increased, peak melting temperature also increased with increase in strength of oleogels as per rheological studies. X-ray diffraction and morphological studies revealed that oleogel microstructure has major influence of wax composition only. Sunflower wax oleogels unveiled rapid crystal formation with maximum oil binding capacity of 99.46% in highly unsaturated sunflower oil with maximum polyunsaturated fatty acid content. Further, the applicability of this wax based oleogels as solid fat substitute in marketed butter products was also scrutinized. The lowest value of solid fat content (SFC) in oleogel was 0.20% at 25 C, resembling closely with the marketed butter products. With increase in oil unsaturation, oleogels displayed remarkable reduction in SFC. Depending upon prerequisite, oleogel properties can be modulated by tuning wax type and oil unsaturation. In conclusion, this wax-based oleogel can be used as solid fat substitute in food products with extensive applications in other fields too.

The prevalence of several health-related issues related to the consumption of high-calorie and high-fat foods like mayonnaise compels us to find an alternative for it. In this study, oleogel emulsions were prepared by using vegetable oils, sunflower wax, Tween 20, Span 20 as an emulsifier, guar gum as a stabilizer, and citric acid as a pH regulator. The physicochemical properties of the formulated oleogel emulsions were thoroughly investigated using different analytical techniques and compared with those of mayonnaise. The onset melting range of oleogel emulsions was found to be 30−40 °C. Rheological data of oleogel emulsions confirmed the shear-thinning and viscoelastic behaviors. The platelet morphology and lamellar arrangement of crystals were obtained by scanning electron microscopy and X-ray diffraction studies. The variation in the degree of unsaturation of oil significantly affected the strength and solid fat content, leaving the microstructure intact. Oleogel emulsions displayed good stability in terms of storage, particle size, and oil binding capacity (>90%). Fourier transform infrared studies confirmed the presence of hydrogen bonding. In conclusion, formulated oleogel emulsions can act as promising alternatives to mayonnaise.