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Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability
Author(s) -
Wang Ning,
Chen Jun,
Zhou Qi,
Jiang Lianzhou,
Wang Liqi,
Dai Yingjie,
Yu Dianyu,
Elfalleh Walid
Publication year - 2021
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.202000091
Subject(s) - wax , rice bran oil , food science , chemistry , bran , peroxide value , peroxide , nutrient , organic chemistry , raw material
Crude wax extracted from rice bran oil (RBO) is used to improve the oleogel properties and oxidative stability of RBO. The effect of crude rice bran wax (CrBW) on the formation characteristics and oxidative stability of oleogels is discussed. The results show that oleogels can be formed with 7.0 wt% CrBW at 20 °C. As the concentration of CrBW increases from 7.0 to 11.0 wt%, the hardness and solid fat content (SFC) of the oleogels increase significantly, and the oleogels are primarily β' crystals. Moreover, oleogel crystals formed with 5 and 7 wt% CrBW are flocculent; when the amount included is 9%, the oleogel crystals are transformed into long dendrites, and the density rises. After 90 days of storage at 20 °C, the peroxide value of oleogels formed with 9.0 wt% CrBW slowly rises from 3.21 to 6.52 mmol kg −1 . Practical Applications: Oleogels prepared here by CrBW and RBO are an innovative structural lipid without trans fats. Useful information on the rich fats and nutrients in CrBW is provided, which reduces the production cost and improves the industrial production capacity.