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Preparation and Characterization of Virgin Olive Oil‐Beeswax Oleogel Emulsion Products
Author(s) -
Öğütcü Mustafa,
Arifoğlu Nazan,
Yılmaz Emin
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2615-6
Subject(s) - beeswax , emulsion , materials science , texture (cosmology) , chemistry , food science , wax , organic chemistry , composite material , artificial intelligence , computer science , image (mathematics)
Virgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1–EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM). The melting temperatures of the oleogel emulsions ranged from 52.29 to 57.52 °C, while it was 40.36 °C for the BM sample. Similarly, the solid fat content (SFC) of the oleogel emulsions was between 3.57 and 3.68 % at 20 °C, and that of BM was 7.70 %. Except the EM3 sample, all oleogel emulsions exhibited mechanical stability. The firmness and stickiness values of the oleogel emulsion samples were lower than those of the BM sample, but they remained almost constant through 90 days of storage. Furthermore, the fine water droplets and needle‐like beeswax crystals within the continuous oil phase were stable during the storage. The X‐ray diffraction patterns of the samples revealed that the oleogel emulsions contain crystals similar to β′ polymorphs, characterized by a homogenous, smooth and fine texture. The presence of inter and intramolecular hydrogen bonds was proved by Fourier Transform Infrared (FT‐IR) measurements. The developed oleogel emulsions were found to be stable in terms of texture, color and oxidation during 90 days of storage. In conclusion, these oleogel emulsion products can be used as margarine/spread stocks.