Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

Abstract

Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.

Effect of Cholesterol on Oral Delivery of Curcumin Using Oleogels Containing Wheat Germ Oil and Rose Floral Wax

“…All OGs show an average L * value in the range of 88–93 (Table ). The higher value of L * indicates the improvement of food color perception . The OG 17.5 sample shows an L * value around 89.38 ± 2.08, and the introduction of CH at the OG sample initially reduces the L * value as sample C1 exhibits a value around 88.79 ± 1.96.…”

“…The higher value of L* indicates the improvement of food color perception. 41 The OG 17.5 sample shows an L* value around 89.38 ± 2.08, and the introduction of CH at the OG sample initially reduces the L* value as sample C1 exhibits a value around 88.79 ± 1.96. The L* value keeps increasing with the increase in the amount of CH.…”

Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels

“…The addition of beeswax significantly lowered the value of the oxidation index, which can be considered as a method of improving the oxidative stability for these categories of oils. With the increase in the beeswax dose, the index values decreased proportionally OL_11BW, WO_11BW and HO_11BW [ 29 , 30 , 31 , 32 ]. The fact that the wax changed the color of the oil, making it more opaque and less sensitive to light, can be used as a strategy to prevent oxidation.…”

“…The CIE Lab color scale is considered a standard scale for evaluating the psychometric lightness index (L*) which ranges from black (0) to white (100). The a*component varies from green (negative) to red (positive), while the b*component varies from blue (negative) to yellow (positive) [ 30 , 31 ]. Consequently, the color scale is widely used in the food sector.…”

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

“…Background was collected and then spectra were scanned in the 600–4000 cm −1 wave number range with a resolution of 4 cm −1 and 64 scans, an adapted method from Öğütcü, M et al [ 16 ]. and Biswajit Sena et al [ 33 ]. Spectra were analyzed with Origin PRO8 software.…”