Martini Silvana, Tan Chin Yiap, Jana Sarbojeet
Dept. of Nutrition, Dietetics, and Food Sciences, Utah State Univ, 8700 Old Main Hill, Logan, UT, 84322-8700, U.S.A.
J Food Sci. 2015 May;80(5):C989-97. doi: 10.1111/1750-3841.12853. Epub 2015 Apr 7.
The objective of this research was to evaluate the physical properties of different types of wax/oil systems. Olive (OO), corn (CO), soybean (SBO), sunflower (SFO), safflower (SAFO), and canola (CAO) oils were mixed with sunflower oil wax (SFOW), paraffin wax (PW), and beeswax (BW) at different concentrations (1% to 10%). Results from this study show that the physical properties of wax/oil systems is affected not only by the concentration and type of wax used, but also by the type of oil used. In general, wax/oil systems formulated with SFOW generated crystalline networks with high enthalpies (1 to 22 J/g) and high G' values (2 to 6 × 10(6) Pa) compared with the values obtained for BW and PW. SFOW crystalline networks were characterized by needle-like crystals independently of the wax concentrations and type of oil used. BW crystalline networks, however, were characterized by different crystal morphologies (needle-like or spherulites) depending on the wax concentration and type of oil used. PW samples were characterized by a crystalline network formed by needle- and platelet-like crystals. Enthalpy values of BW and PW samples were similar (0.3 to 20 J/g), but BW samples resulted in significantly higher (P < 0.05) G' values in the 5% and 10% samples with values of 3.9 × 10(6) and 6.1 × 10(5) Pa for 10% BW and PW, respectively.
本研究的目的是评估不同类型蜡/油体系的物理性质。将橄榄油（OO）、玉米油（CO）、大豆油（SBO）、葵花籽油（SFO）、红花油（SAFO）和菜籽油（CAO）与葵花油蜡（SFOW）、石蜡（PW）和蜂蜡（BW）以不同浓度（1%至10%）混合。本研究结果表明，蜡/油体系的物理性质不仅受所用蜡的浓度和类型影响，还受所用油的类型影响。一般来说，与BW和PW相比，用SFOW配制的蜡/油体系产生具有高焓值（1至22 J/g）和高G'值（2至6×10⁶ Pa）的结晶网络。SFOW结晶网络的特征是针状晶体，与蜡浓度和所用油的类型无关。然而，BW结晶网络的特征是根据蜡浓度和所用油的类型呈现不同的晶体形态（针状或球晶）。PW样品的特征是由针状和片状晶体形成的结晶网络。BW和PW样品的焓值相似（0.3至20 J/g），但在5%和10%的样品中，BW样品的G'值显著更高（P < 0.05），10%的BW和PW样品的G'值分别为3.9×10⁶和6.1×10⁵ Pa。
