The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Abstract

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.

Structuring of Wheat Germ Oil into Oleogels Using Rose Floral Wax via Entanglement of Needle-Like Crystal Networks: Preparation, Characterizations, and Application

“…The crystal network of the OG formulations may influence the OBC. According to past studies, the minimal oil loss in OGs made from vegetable and animal oils and wax can explains the variations in crystal size and shape in the OGs. − The values of oil loss may significantly change when a component ratio in the OG is changed, and this may suggest that the low OBC may be associated with a certain ratio of fatty acids in the WGO. One more feasible reason of the low OBC of the WGO related OG formulations may be due to the presence of different impurities in the oil composition.…”

The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis

“…Both water and wax concentration influence the peaks occurring at 1640 cm −1 , mainly due to O-H groups, and the highest absorbances were registered for samples containing 3% (m/m) shellac wax oleogel (EM5, EM6, EM8). Changes in the vibrational characteristics of the hydrocarbon chain of the shellac wax are exhibited at 1461 cm −1 due to the C-H bending of n-alkanes and at 719 cm −1 due to the CH 2 rocking vibration, and can offer information about the role of the wax in the emulsification process [ 30 , 31 ]. High absorbances were registered for EM3 and EM4.…”

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

“…Oleogels are structured edible oils in which edible oils (up to 90%) are used as a dispersion medium and low or high molecular weight gelling agents as a dispersion phase [ 14 ]. The composition of oleogels is often diverse and can vary both in the dispersion medium [ 15 , 16 , 17 ] and the dispersed phase [ 18 , 19 ], which in turn affects the final properties of the oleogels. Usually, canola oil [ 19 ], sunflower or linseed oil [ 16 , 20 ], and fish oil [ 21 ] are used as dispersion mediums.…”

“…The use of different oils, including their combinations, allows for the regulation of the fatty acid composition of both oleogels and the products containing them. By using one type of gelling agent with different oils, it is possible to obtain oleogels with various textural characteristics [ 17 ]. The choice of the dispersed phase is also diverse and includes compounds, both with low molecular weight such as monoglycerides [ 22 ], sterols [ 23 ], waxes or their fractions [ 24 ] and with high molecular weight—ethyl cellulose [ 25 ], methylcellulose or hydroxypropyl methylcellulose [ 26 ], etc.…”

“…There are hypotheses about the relationship of microstructural characteristics (morphology and crystal size) with various properties of oleogels, in particular with oil-binding capacity, textural and rheological properties [ 17 , 22 , 95 , 96 ]. Oleogels with small crystals form structures with higher oil-binding capacity, hardness, and rheological characteristics.…”