Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine

J Food Sci. 2014 Sep;79(9):E1732-8. doi: 10.1111/1750-3841.12561. Epub 2014 Aug 23.

Abstract

The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X-ray diffraction peaks, approximately 3.70 and 4.10 Å, were similar to β' polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.

Keywords: X-ray diffraction; beeswax; enthalpy; organogel; storage; sunflower wax.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Breakfast
  • Food Quality*
  • Gels
  • Margarine / analysis*
  • Olive Oil
  • Oxidation-Reduction
  • Plant Oils / chemistry*
  • Sunflower Oil
  • Waxes / chemistry*
  • X-Ray Diffraction

Substances

  • Gels
  • Olive Oil
  • Plant Oils
  • Sunflower Oil
  • Waxes
  • beeswax
  • Margarine