Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Abstract

The aim of this study was to examine the physical properties of margarines prepared from oleogels with binary mixtures of candelilla wax (CDW) and beeswax (BW) in soybean oil. Some of the margarines made from oleogels with mixtures of CDW and BW had higher firmness than those made with one wax. For example, a 3% wax margarine made with 25% CDW and 75% BW had significantly higher firmness (0.97 N) than those with 100% CDW (0.59 N) and with 100% BW (0.11 N). Differential scanning calorimetry (DSC) and solid fat content (SFC) analyses revealed eutectic melting properties for binary wax margarines, which may be desirable since wax oleogel-based margarines often have higher melting points than conventional margarines. For example, the major melting point of 3% wax margarine made with 50% CDW and 50% BW was 43.85°C, while for margarines made with 100% CDW or 100% BW, the melting points were at 46.00% and 47.61°C, respectively. SFC was lowest for margarines with 50 or 75% BW; for example, 3% wax margarine with 25% CDW and 75% BW had 0.72% SFC at 40°C while those with 100% CDW and 100% BW had 1.19 and 1.13% SFC, respectively. However, dropping point constantly decreased with increasing BW ratios. This study demonstrated that by mixing two waxes, the firmness of oleogel-based margarines could be increased, and the melting point could be tailored by the ratio of two waxes.

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

“…It has been reported that pristine C31 exhibits three endothermic transitions. These peaks were associated with the transitions of orthorhombic to monoclinic phase, monoclinic to rotator phase, and rotator to liquid phase [ 58 ]. The T m of crude CW was reported as 54.40 °C in the previous work.…”

“…However, the higher T m2 corresponds to hydrocarbons and wax esters of CW, which are mid-melting point compounds [ 40 ]. The T m at ~40 °C is attributed to the monoclinic to the rotator phase transition of hydrocarbon crystals [ 58 ]. On the addition of lecithin, both the melting events, i.e., T m1 and T m2 values, were reduced in all the samples in comparison to the control.…”

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

“…Oleogels are usually produced by dissolving gelators (waxes, fatty acids, fatty alcohols, monoacylglycerols, phytosterols, among others), in low concentration, in vegetable oil, by heating (above the melting point), followed by cooling for gelation (Hwang & Winkler‐Moser, 2020). The replacement of solid fat in W/O emulsion for oleogel is a new approach to these structuring systems (Contreras‐Ramírez et al., 2020).…”

“…The properties of oleogels often change when they are incorporated into foods, probably due to interactions with other ingredients, such as emulsifiers, preservatives, sugar, water, salt, and processing (Hwang & Winkler‐Moser, 2020). Although the rheological and microstructural properties of oleogels are quite different from those of conventional fats, they yield similar and, frequently, better results when applied in foods (Patel et al., 2020).…”

“…Crucially, the formation of an oleogel does not require chemical or structural changes in the triacylglycerol molecules, thus maintaining the nutritional characteristics of the oil used, content of unsaturated fatty acids, and natural regiospecific distribution (Pernetti et al, 2007;Sundram et al, 2007). Oleogels are usually produced by dissolving gelators (waxes, fatty acids, fatty alcohols, monoacylglycerols, phytosterols, among others), in low concentration, in vegetable oil, by heating (above the melting point), followed by cooling for gelation (Hwang & Winkler-Moser, 2020). The replacement of solid fat in W/O emulsion for oleogel is a new approach to these structuring systems (Contreras-Ramírez et al, 2020).…”