Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

  • Chi Diem DoanEmail author
  • Davy Van de Walle
  • Koen Dewettinck
  • Ashok R. PatelEmail author
Original Paper


The main objective of this research was to enhance the understanding of the oil-structuring properties of natural waxes. A number of natural food-grade waxes were evaluated for their oil-gelling properties using a combination of techniques, including rheology, differential scanning calorimetry, and polarized light microscopy. Based on the rheological measurements (oscillatory, flow, and thixotropic behavior), we found that rice bran wax, carnauba Brazilian wax and fruit wax showed weak gelling behavior in rice bran oil (prepared at concentrations as high as 5 % w/w), exhibiting relative low elastic moduli that displayed a high frequency dependency. On the contrary, carnauba wild wax, berry wax, candelilla wax, beeswax, and sunflower wax were efficient oleogelators forming strong gels at concentration of <2 % w/w. We attempt to explain these observed differences in gelling behavior by crystal morphology, network formation, and the final amount of crystalline phase.


Rice bran oil Waxes Oleogelation Rheology Microscopy 



This research is supported by an Erasmus Mundus scholarship (Lotus III Project). Authors also thank Marie Curie Career Integration Grant (SAT-FAT-FREE) and Vandemoortele Centre for microscope support and colleagues Ir. Claudia Delbaere, Ir. Stefanie Verstringe, Ir. Kim Moens, and MSc. Mohd Dona Bin Sintang for scientific and technical input.


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Copyright information

© AOCS 2015

Authors and Affiliations

  1. 1.Laboratory of Food Technology and Engineering, Faculty of Bioscience EngineeringGhent UniversityGhentBelgium

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