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Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

Virgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1–EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM). The melting temperatures of the oleogel emulsions ranged from 52.29 to 57.52 °C, while it was 40.36 °C for the BM sample. Similarly, the solid fat content (SFC) of the oleogel emulsions was between 3.57 and 3.68 % at 20 °C, and that of BM was 7.70 %. Except the EM3 sample, all oleogel emulsions exhibited mechanical stability. The firmness and stickiness values of the oleogel emulsion samples were lower than those of the BM sample, but they remained almost constant through 90 days of storage. Furthermore, the fine water droplets and needle-like beeswax crystals within the continuous oil phase were stable during the storage. The X-ray diffraction patterns of the samples revealed that the oleogel emulsions contain crystals similar to β′ polymorphs, characterized by a homogenous, smooth and fine texture. The presence of inter and intramolecular hydrogen bonds was proved by Fourier Transform Infrared (FT-IR) measurements. The developed oleogel emulsions were found to be stable in terms of texture, color and oxidation during 90 days of storage. In conclusion, these oleogel emulsion products can be used as margarine/spread stocks.

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Abbreviations

BM:

Breakfast margarine

BW:

Beeswax

CFT:

Crystal formation time

FT-IR:

Fourier Transform Infrared

HLB:

Hydrophilic-lipophilic balance

MS:

Mechanical stability

PLM:

Polarized light microscope

SFC:

Solid fat content

VOO:

Virgin olive oil

XRD:

X-ray diffraction

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Acknowledgments

This research was funded by the Scientific and Technical Council (TÜBİTAK) of Turkey as the COST 112O038 project within COST FA 1001 Action. The authors are grateful for the support.

Conflict of interest

The authors declare no conflicts of interest.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey

    Mustafa Öğütcü & Emin Yılmaz

  2. Bayramiç Vocational College, Food Technology, Çanakkale Onsekiz Mart University, 17700, Bayramiç, Çanakkale, Turkey

    Nazan Arifoğlu

Authors
  1. Mustafa Öğütcü
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  2. Nazan Arifoğlu
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  3. Emin Yılmaz
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Correspondence to Emin Yılmaz.

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Öğütcü, M., Arifoğlu, N. & Yılmaz, E. Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products. J Am Oil Chem Soc 92, 459–471 (2015). https://doi.org/10.1007/s11746-015-2615-6

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  • DOI: https://doi.org/10.1007/s11746-015-2615-6

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