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Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil

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Abstract

Two types of oleogels—made of carnauba wax with canola oil or beeswax with grapeseed oil—were prepared at concentrations from 0 to 15% (w/w) of wax. Physical characterization was done and oxidative stability of the oleogels were evaluated. As the proportion of wax increased from 5 to 15%, the enthalpy of crystallization and melting increased in both oleogels. The carnauba wax-based oleogel (CWO) required greater enthalpy than the beeswax-based oleogel (BWO). Differences in L*, a*, and b* values between control oils and the oleogels significantly decreased as the concentration of wax increased in the oleogels (5–15%; p<0.05). Oil-binding capacity of the BWO was higher than that of the CWO. Solid-fat content of the CWO did not change significantly from 10 to 60oC, whereas that of the BWO decreased. In general, oxidative stability of the CWO was better at 60 and 180oC heat treatment in comparison with control oils (p<0.05). However, the BWO did not provide high oxidative stability than the control oils.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419, Korea

    BoRa Yi & JaeHwan Lee

  2. Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913, Korea

    Mi-Ja Kim

  3. Department of Food Science and Technology, Sejong University, Seoul, 05006, Korea

    Su Yong Lee

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  1. BoRa Yi
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  2. Mi-Ja Kim
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  3. Su Yong Lee
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  4. JaeHwan Lee
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Correspondence to JaeHwan Lee.

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Yi, B., Kim, MJ., Lee, S.Y. et al. Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil. Food Sci Biotechnol 26, 79–87 (2017). https://doi.org/10.1007/s10068-017-0011-8

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  • DOI: https://doi.org/10.1007/s10068-017-0011-8

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