Structure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels

Abstract

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

Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

“…This ratio indicates that these oleogels were also resistant to syneresis. Very similar findings were found previously for the SW and other plant wax oleogels [ 6 , 7 , 10 , 12 , 14 , 20 , 21 ].…”

“…Commercial shortenings are said to have somewhat higher melting temperatures based on their usage purpose [ 16 ]. Spice-flavored oleogels intended to be used as spreadable fat-like preparations in this study showed somewhat higher melting temperatures, similar to almost all of the previous wax oleogels [ 6 , 7 , 12 , 14 , 20 ]. Therefore, the suitability of these new oleogels as spreadable products and consumer attitudes towards them were evaluated by sensory analysis and consumer tests, and are discussed later.…”

“…In the study of Yılmaz and Öğütcü [ 6 ], olive oil-sunflower wax oleogels were prepared at 3, 7, and 10 wt% SW, and the peak melting temperatures were measured as 58.26, 61.37, and 63.59 °C, respectively. In another study, 5 wt% SW added sunflower seed oil oleogels showed 33.41 °C peak melting temperature [ 20 ]. Clearly, both amounts of added wax and oil type caused the differences in the measured melting temperatures.…”

“…Accordingly, these spreadable VOO oleogels would remain solid until around 52 °C, and hence would remain solid in summer season at ambient temperature. This condition has always been mentioned as an advantage of oleogels not requiring refrigeration during handling [ 12 , 14 , 20 ]. Further, these new oleogels would remain a little longer in mouth space but eventually would melt to yield a good palate.…”

“…The aromatic spices have masked the waxy odor attribute coming from the SW used. In fact, this situation could be well accepted, since the higher waxy odor was not preferred in oleogels [ 12 , 13 , 14 , 20 ]. In all fat-containing and long-term stored foods, ‘rancid’ was defined as aromas associated with oxidized oil, and referenced with used frying oil.…”