Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Abstract

Crude wax extracted from rice bran oil (RBO) is used to improve the oleogel properties and oxidative stability of RBO. The effect of crude rice bran wax (CrBW) on the formation characteristics and oxidative stability of oleogels is discussed. The results show that oleogels can be formed with 7.0 wt% CrBW at 20 °C. As the concentration of CrBW increases from 7.0 to 11.0 wt%, the hardness and solid fat content (SFC) of the oleogels increase significantly, and the oleogels are primarily β' crystals. Moreover, oleogel crystals formed with 5 and 7 wt% CrBW are flocculent; when the amount included is 9%, the oleogel crystals are transformed into long dendrites, and the density rises. After 90 days of storage at 20 °C, the peroxide value of oleogels formed with 9.0 wt% CrBW slowly rises from 3.21 to 6.52 mmol kg−1. Practical Applications: Oleogels prepared here by CrBW and RBO are an innovative structural lipid without trans fats. Useful information on the rich fats and nutrients in CrBW is provided, which reduces the production cost and improves the industrial production capacity.

Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics

“…Although 6% w/w of neither wax provided self-standing gels but, at 12% CW and BW successfully showed self-standing gels with an improved gel network. This indicated that with the increase in oleogelator concentration, the oil binding increased leading to a lower OL percentage which also coincides with the findings of Wang et al (2021).…”

“…This indicated that with the increase in oleogelator concentration, the oil binding increased leading to a lower OL percentage which also coincides with the findings of Wang et al . (2021).…”

Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine

“…Oleogel is gradually attracting attention as a semi-solid substance form with low saturated fatty acid content and no trans fatty acids. It prevents health problems caused by the high content of saturated fatty acids in traditional plastic fat [5] . Additionally, oleogel can make food have great color, flavor, texture, and stability [6] , and can be used to replace traditional plastic fat in foods.…”

Propolis and carnauba wax‐based safflower oil oleogels as fat substitutes in cakes: Production, oxidative stability, and characterization

“…Wang et al. [ 47 ] tested the SFC of oleogels made with crude rice bran wax at weight percentages of 7.0%, 9.0%, and 11.0%. At 30°C, SFCs were roughly 1.8%, 4.7%, and 7.4%; at 35°C, they were 1%, 3%, and 6.5%.…”

“…SFC values of OP ranged from 1.40% to 3.60% at 30 C were discovered by Kim et al [46] to be approximately 4.5% and 9%, respectively. Wang et al [47] tested the SFC of oleogels made with crude rice bran wax at weight percentages of 7.0%, 9.0%, and 11.0%. At 30 • C, SFCs were roughly 1.8%, 4.7%, and 7.4%; at 35 • C, they were 1%, 3%, and 6.5%.…”