Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations

Abstract

Oleogels were prepared with 5% wax in soybean oil using mixtures of beeswax (BW) and candelilla wax (CLW) with ratios of 10:90, 30:70, 50:50, and 60:40 BW:CLW, and the same series where 10% of the total wax was substituted with sunflower wax (SFW). The hypothesis that SFW would increase the firmness of the oleogels without affecting the melting properties was tested. Firmness of one-wax oleogels decreased from SFW > CLW > BW. Oleogels with 50:50 BW:CLW and 60:40 BLW:CLW had equal firmness to pure 5% SFW oleogels. SFW significantly increased oleogel firmness and reduced the softening that occurred between 4 C and 22 C. Increased firmness was also found with rice bran wax and behenyl-behenate (C44) addition, but not with wax esters with chain lengths ranging from 30 to 40 carbons (C30 to C40). By differential scanning calorimetry, SFW significantly decreased the melting point of oleogels with 10:90 and 30:70 BW:CLW mixtures but significantly increased the melting point of those with 50:50 and 60:40 BW:CLW mixtures. However, the solid fat content melting curves were not significantly influenced by SFW addition. These results indicate that mixed wax oleogels had greater hardness and elasticity, and that the long chain wax esters contributed by SFW helped to improve the strength of oleogels without negatively affecting their melting properties. beeswax, candelilla wax, Oleogel, organogel, rice bran wax, sunflower wax This research was supported by the U.S. Department of Agriculture, Agricultural Research Service. Mention of trade names or commercial products in this article is solely for the purpose of providing scientific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer.

Ayçi̇çeği̇ Yaği Oleojelleri̇ndeki̇ Mum İlave Sevi̇yesi̇ni̇n Yanit Yüzey Yöntemi̇yle Opti̇mi̇zasyonu

“…Similarly, Winkler-Moser et al (2019) indicated that SW dominated oleogel formation when used with wax mixtures. A recent study indicated that the melting point of oleogels prepared with wax mixtures (sunflower wax, candelilla wax, and beeswax) not only depended on the total wax addition level but also on the wax types and concentrations in the mixture (Winkler-Moser et al, 2023). The results were optimized considering firmness and melting point of commercial margarines currently on the market.…”

“…All of the studies mentioned above used various wax types, except wax mixture. Very recent studies by Winkler-Moser et al (2019 and2023), Winkler-Moser (2020), andGhazani et al (2022) reported oleogels prepared with wax blends; however, these studies did not include optimization. Moreover, Wettlaufer et al, (2021) reported characteristics of oleogels prepared with mixture of waxes and their hydrolyzates.…”

Impact of binary mixtures of natural waxes in mechanical properties and microstructure of oleogels

“…Therefore, the present study of their interactions is fundamental to addressing the current challenges in the formulation of healthier and more sustainable foods. It has been reported that binary wax mixture did not result in linear changes in physical properties, showing either antagonism or synergism effects in the different wax blends 13‐15 . However, it is necessary to broaden the spectrum of binary wax mixtures under study and to deepen the relationship between the mechanical properties of these lipid matrices and their microstructural characteristics.…”

Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax

“…Combination of candelilla wax and BW in soybean oil resulted in eutectic melting properties as well as higher firmness compared to their mono‐component oleogels (Winkler‐Moser et al., 2019). A recent study documented that the addition of sunflower wax to the candelilla and BW mixture improved the gel hardness without negatively impacting the melting behavior (Winkler‐Moser et al., 2023). Additionally, tertiary combination of BW fractions (hydrocarbons, monoesters, and wax esters/fatty alcohols/free fatty acids) demonstrated improved firmness and oxidation stability compared to the mono‐BW oleogel (Sobolev et al., 2022).…”