The objective of this study was to investigate the phase behavior of binary blends of four waxes-beeswax (BW), paraffin wax (PW), sunflower wax (SFW), and rice bran wax (RBW)-using differential scanning calorimetry (DSC) and polarized light microscopy (PLM). Blends of BW/PW, RBW/PW, SFW/PW, SFW/RBW, SFW/BW, and RBW/BW were crystallized in a DSC, and their melting behavior was used to build binary phase diagrams. The microstructure of the crystalline networks formed in these blends was analyzed using PLM. BW/PW, SFW/PW, SFW/ BW, and RBW/BW blends showed eutectic phase behavior, while RBW/SFW showed continuous solid solution and the RBW/PW blend showed monotectic behavior. Results from the box-counting fractal dimension (D b ) measurement of crystal morphology showed higher D b values for the 20 and 80 % wax blends, irrespective of crystallization temperature or wax type. D b values of single waxes decrease as temperature increases.

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The objective of this study was to evaluate the effect of wax concentration (0.5 and 1%), cooling rate (0.1, 1, and 10 °C/min), and high-intensity ultrasound (HIU) on the crystallization behavior of beeswax (BW) in six different edible oils. Samples were crystallized at 25 °C with and without HIU. Crystal sizes and morphologies and melting profiles were measured by microscopy and differential scanning calorimetry, respectively, after 7 days of incubation. Higher wax concentrations resulted in faster crystallization and more turbidity. Phase separation was observed due to crystals' sedimentation when samples were crystallized at slow cooling rates. Results showed that HIU induced the crystallization of 0.5% BW samples and delayed phase separation in sunflower, olive, soybean, and corn oils. Similar effects were observed in 1% samples where HIU delayed phase separation in canola, soybean, olive, and safflower oils.

The objective of this research was to evaluate the physical properties of different types of wax/oil systems. Olive (OO), corn (CO), soybean (SBO), sunflower (SFO), safflower (SAFO), and canola (CAO) oils were mixed with sunflower oil wax (SFOW), paraffin wax (PW), and beeswax (BW) at different concentrations (1% to 10%). Results from this study show that the physical properties of wax/oil systems is affected not only by the concentration and type of wax used, but also by the type of oil used. In general, wax/oil systems formulated with SFOW generated crystalline networks with high enthalpies (1 to 22 J/g) and high G' values (2 to 6 × 10(6) Pa) compared with the values obtained for BW and PW. SFOW crystalline networks were characterized by needle-like crystals independently of the wax concentrations and type of oil used. BW crystalline networks, however, were characterized by different crystal morphologies (needle-like or spherulites) depending on the wax concentration and type of oil used. PW samples were characterized by a crystalline network formed by needle- and platelet-like crystals. Enthalpy values of BW and PW samples were similar (0.3 to 20 J/g), but BW samples resulted in significantly higher (P < 0.05) G' values in the 5% and 10% samples with values of 3.9 × 10(6) and 6.1 × 10(5) Pa for 10% BW and PW, respectively.

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