Contreras-Ramírez J I, De la Peña-Gil A, Charó-Alvarado M E, Aguilar-Zárate M, Toro-Vazquez J F
Facultad de Ciencias Químicas, Centro de Investigación y Estudios de Posgrado, Universidad Autónoma de San Luis Potosí, Mexico.
Facultad de Ciencias Químicas, Centro de Investigación y Estudios de Posgrado, Universidad Autónoma de San Luis Potosí, Mexico.
Food Res Int. 2025 Oct;218:116946. doi: 10.1016/j.foodres.2025.116946. Epub 2025 Jun 24.
We evaluated the gelling and emulsifying properties of candelilla wax (CW) in blends with cocoa butter (CB) and vegetable oil (VO). CB:VO blends with CB proportions ≤10 % and in 1.5 % or 2 % CW oleogels, allowed the incorporation of the CB triacylglycerides in the oleogel through the formation of a CB-CW co-crystal. This co-crystal limited the CB crystallization in the VO even after 10 days of storage (18 °C). At CB proportions >10 % the CB triacylglycerides crystallized and agglomerated showing phase separation during oleogels' storage (18 °C). We developed emulsions with 5:95 and 7.5:92.5 CB:VO structured with 1.5 % or 2 % CW using 40:60 or 50:50 water to oleogel ratios. The microstructure, droplet size, and stability of the emulsion after 0 and 10 days of storage (18 °C) were evaluated through microscopy, NMR, and freeze-thaw DSC measurements, respectively. With the 40:60 water to oleogel formulation we obtained stable W/O emulsions just using 2 % CW in the emulsion. With the 50:50 water to oleogel emulsions we obtained stable emulsions using 1.5 % or 2 % CW. The emulsions developed with the 5:95 or 7.5:92.5 CB:VO blends provided a G' = 20,318 ± 5343 Pa. We developed a confectionary spread using a 50:50 water to oleogel emulsion with 2 % CW, and in the oil phase 7.5 % of a confectionary chocolate (95 % CB) and 4 % of unsweetened cocoa powder. The spread (G' = 27,210 ± 205 Pa) had no waxy flavor, and no visual phase separation occurred even after 60 days. Then, trans-free confectionary spreads with lower caloric and saturated fatty acids content than traditional spreads can be formulated using CW as the only emulsifying and gelling agent.
我们评估了小烛树蜡（CW）与可可脂（CB）和植物油（VO）混合时的胶凝和乳化性能。CB比例≤10%且含有1.5%或2% CW的CB:VO混合物，通过形成CB-CW共晶体，使CB甘油三酯能够掺入油凝胶中。即使在储存10天后（18°C），这种共晶体也限制了VO中CB的结晶。当CB比例>10%时，CB甘油三酯会结晶并团聚，在油凝胶储存期间（18°C）出现相分离。我们使用40:60或50:50的水与油凝胶比例，用1.5%或2% CW构建了5:95和7.5:92.5的CB:VO乳液。分别通过显微镜、核磁共振和冻融差示扫描量热法测量，评估了储存0天和10天后（18°C）乳液的微观结构、液滴大小和稳定性。对于40:60的水与油凝胶配方，仅在乳液中使用2% CW就能获得稳定的W/O乳液。对于50:50的水与油凝胶乳液，使用1.5%或2% CW可获得稳定的乳液。用5:95或7.5:92.5的CB:VO混合物制备的乳液的储能模量G' = 20318±5343 Pa。我们使用含2% CW的50:50水与油凝胶乳液，以及在油相中含有7.5%的糖果巧克力（95% CB）和4%的无糖可可粉，开发了一种糖果酱。这种酱料（G' = 27210±205 Pa）没有蜡味，即使在60天后也没有出现明显的相分离。因此，使用CW作为唯一的乳化剂和胶凝剂，可以配制出热量和饱和脂肪酸含量低于传统酱料的无反式脂肪糖果酱。
