Characterization of Oleogels Based on Waxes and Their Hydrolyzates. Issue 7 (13th June 2021)

• Record Type: Journal Article
• Authors: Wettlaufer, Till; Hetzer, Birgit; Flöter, Eckhard
• Is Part Of: European journal of lipid science and technology. Volume 123:Issue 7(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-06-13
• Subjects: fatty acids -- fatty alcohols -- oleogels -- waxes -- wax esters; Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.202000345
• Languages: English
• ISSNs: 1438-7697

Abstract

Abstract: In this paper, the structuring of liquid oils, also known as oleogelation, is systematically investigated for the first time using a quasi‐quaternary mixing system approach. Native waxes with different quantities of wax esters (WE), n ‐alkanes (hydrocarbons (HC)), fatty acids (FA), and fatty alcohols (FaOH) are applied in mixtures with hydrolyzed waxes to systematically change the composition. Hydrolyzed waxes contain high levels of FA and FaOH. The model systems are investigated on microscopic level (brightfield light microscopy (BFM), cryogenic scanning electron microscopy (cryo‐SEM)) as well as on their macroscopic properties (rheology, gel hardness) and calorimetric behavior (differential scanning calorimetry (DSC)). It is found that sunflower wax (SFW)‐based gels (12% structurant) become less hard on any admixture. Beeswax (BW)‐based gels show significant increases in hardness when 25% and 50% (w/w) hydrolyzate are admixed. This could be related to stepwise crystallization. Further analysis reveals that the dissolution/melting behavior of the wax ester mixtures can be surprisingly well described as ideal solubility of a single pseudocomponent. The approach to unravel the individual contributions of the different species present in waxes is successful and marks a first step to better understand the systematic of wax functionality as oleogelators. Practical Application : The substitution of hardstock fats in structured oil phases is of interest for two reasons. The improved nutritional profile oleogels offer are beneficial for public health while the elimination of palm oil based ingredients appears to be a general public desire. Among the technical solutions for non‐TAG oil structuring waxes are very promising. This is primarily due to their availability, prior consumption, potentially low cost for functionality. Currently waxes are technically and scientifically wrongly treated as single components. In order to better utilize the potential of waxes and design future sourcing strategies it is necessary to understand the wax functionality at a compositional/molecular level. This contribution marks the first step into this direction by considering classes of molecules with respect to their contribution to functionality. This understanding is considered as a key for future compositional design. Abstract : To better understand the gelation behavior of wax‐based oleogels, sunflower wax (SFW) and beeswax (BW), are mixed with hydrolyzates to systematically modify the structurants composition.