Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia.
J Food Sci. 2024 Jul;89(7):4372-4388. doi: 10.1111/1750-3841.17140. Epub 2024 Jun 5.
High concentrations of carnauba waxes (CRWs) that can compromise organoleptic properties are required to create self-sustained and functional oleogels. The weak physical properties and stability of 4% w/w CRW-rice bran oil (RBO) oleogel were addressed by substituting CRW with beeswax (BW) in different weight ratios. The texture profile analyzer revealed that substituting only 10% (weight ratio) of CRW with BW improved the hardness compared to the mono-CRW oleogel. The hardness of binary oleogels increased gradually as the proportion of BW increased. At a BW ratio of 70% or more, the hardness was three times higher than that of mono-BW oleogel. Rheology analysis showed the same trend as the large deformation test; however, the hardest binary oleogels had lower critical strain and yield point compared to the mono-wax oleogels, implying that they are more prone to lose their structure upon applied stress. Nevertheless, nearly all binary mixtures (except for 10%BW90%CRW) showed oil-binding capacities above 99%, suggesting improved nucleation and crystallization process. Polarized light microscopy showed the coexistence of BW and CRW crystals and changes in the size and arrangement of wax crystals upon proportional changes of the two waxes. X-ray diffraction confirmed no differences in the peaks' location, and all oleogels had β' polymorphism. Differential scanning calorimetry showed eutectic melting behavior in some binary blends. Oxidation stability in the binary wax oleogels improved as compared to the mono-wax oleogel and bulk RBO. BW and CRW mixtures have promising oil-structuring abilities and have various properties at different ratios that have the potential to be used as solid fat substitutes. PRACTICAL APPLICATION: As a trending green oil-structuring technology, oleogelation has shown great potential to reduce saturated fats in food systems. The current research provides valuable fundamental information on the strong synergistic interactions between beeswax and carnauba wax that have the potential to be used as solid fat substitutes created with a much lower total concentration of the required wax. This will help create wax oleogels with better organoleptic properties and less negative waxy mouthfeel. Such knowledge could prove beneficial for the development of healthy products that have potential applications in meat, bakery, dairy, pharmaceutical, as well as cosmetic industries.
高浓度的巴西棕榈蜡（CRWs）是形成自维持和功能性油凝胶所必需的，因为其会影响感官性质。通过用不同比例的蜂蜡（BW）替代 CRW，解决了 4%w/w CRW-米糠油（RBO）油凝胶物理性质弱和稳定性差的问题。质地分析揭示，仅用 BW 替代 10%（重量比）的 CRW 就可提高与单-CRW 油凝胶相比的硬度。随着 BW 比例的增加，二元油凝胶的硬度逐渐增加。当 BW 比例达到 70%或更高时，其硬度是单-BW 油凝胶的三倍。流变分析与大变形测试表现出相同的趋势；然而，最硬的二元油凝胶的临界应变和屈服点低于单蜡油凝胶，这意味着它们在受到施加的应力时更容易失去结构。尽管如此，除了 10%BW90%CRW 之外，几乎所有二元混合物的油结合能力都在 99%以上，这表明其成核和结晶过程得到了改善。偏光显微镜显示了 BW 和 CRW 晶体的共存以及两种蜡比例变化时蜡晶体的大小和排列的变化。X 射线衍射证实了峰位没有差异，所有油凝胶均具有β'多晶型。差示扫描量热法显示了一些二元混合物的共晶熔融行为。与单蜡油凝胶和大量 RBO 相比，二元蜡油凝胶的氧化稳定性得到了提高。BW 和 CRW 混合物具有有前景的油结构化能力，并且在不同比例下具有各种性质，具有作为固体脂肪替代品的潜力。实际应用：作为一种流行的绿色油结构化技术，油凝胶化在减少食品系统中的饱和脂肪方面显示出巨大的潜力。目前的研究提供了有关蜂蜡和巴西棕榈蜡之间强协同相互作用的宝贵基础信息，这些信息有可能被用作固体脂肪替代品，其总蜡浓度要低得多。这将有助于创建具有更好感官性质和更少蜡质口感的蜡油凝胶。此类知识可能对开发具有在肉类、烘焙、乳制品、制药以及化妆品等行业中具有应用潜力的健康产品有益。
