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

Abstract

Summary Edible oleogels were developed using two oleogelators (beeswax and candelilla wax), at different concentrations of 6%, 9% and 12% w/w in virgin coconut and mustard oils using the direct dispersion method to study the techno‐functional characteristics. The different parameters including oil loss, temperature sweep tests, texture profiles and FT‐IR analysis demonstrated the formation of well‐structured oleogels with improved stability upon an increase in oleogelator concentrations. Crystal pattern exhibited by confocal scanning microscopy was majorly affected by the function of chemically distinct oils, more than the different oleogelators employed. It was found that the increase in smoke point was directly proportional to the level of oleogelator concentration in the oleogels, making them a suitable medium for frying. Intriguingly, on the basis of distinctive features, candelilla‐based oleogels were firmer with better and more stable crystals than beeswax‐based oleogels at the same level of concentration in both oils.

New trends in the development of functional foods

“…Sharma et al . (2022) analysed the effect of two different oleogelators such as beeswax and candelilla wax on several technological properties of oleogels made with coconut and mustard oils. Related to the previous work and in order to improve the fatty acid profile of meat, Yar et al .…”

“…For example, Botella-Mart ınez et al (2022) investigated whether the substitution of animal fat by gelled emulsions elaborated with chia or hemp oil may affect the stability of beef burgers during frozen storage (60 days). Sharma et al (2022) analysed the effect of two different oleogelators such as beeswax and candelilla wax on several technological properties of oleogels made with coconut and mustard oils. Related to the previous work and in order to improve the fatty acid profile of meat, Yar et al (2022) carried out an interesting study on the physico-chemical, and sensory characteristics of antioxidants added, polyunsaturated fatty acids-tenderising solution injected restructured blade and brisket beef steaks during ageing were investigated.…”