Abstract
Oleogels are structured liquid oils with applications in food, cosmetic, and pharmaceutical industries. Structured oils may become alternatives to the commonly used solid fats, such as palm fat or hydrogenated fats. Properties of oleogels are primarily dependent on the structuring agent applied. This paper was intended as an examination of structuring properties and oleogel oil binding capacities of various monomer ingredients (plant and beeswaxes, monoacylglycerol) and comparison of the oleogels produced with palm fat. An oleogel produced with candelilla wax (CLX) exhibited a structure most similar to that of palm fat. These products showed statistically significant differences of colour from palm fat. In addition, textures of the oleogels differed from one another and from palm fat. Oleogel containing rice bran wax (RBX) had the most similar viscosity properties. Oleogels including candelilla wax and yellow bees wax displayed best oil binding structures (assayed by centrifugal and LumiSizer methods). When filtered (at 40°C), on the other hand, minimum oil loss after 24h was demonstrated by the oleogels containing CLX and RBX, possible evidence that these structure-forming substances roduce oleogels that could be used in products exposed to more elevated temperatures. Oleogels may become alternatives to the commonly used solid fats. Thanks to the use of oil structuring agent at the level of 3% liquid oil becomes solid. Using these innovative fat products can stabilize oil in the product, and also it can improve the nutritional value of food products by replacing a popular palm fat rich in saturated fatty acids, which exert an adverse influence on humans’ cardiovascular system, by oils rich in unsaturated fatty acids.
Keywords: oleogels; waxes; monoacylglycerols; high-oleic sunflower oil; rheology