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| Physical properties of oleogels strutured by vegetable wax and liquid vegetable oil |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.005 |
| KeyWord:oleogel vegetable wax vegetable oil physical property |
| FundProject:国家重点研发计划（2016YFD0401404）；国家自然科学基金项目（31772008,31972112,31471678） |
| Author Name | Affiliation | | MENG Zong1, LI Luyin1, LI Xingwei2, LIU Yuanfa1 | 1.State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
Jiangnan University, Wuxi 214122, Jiangsu, China
2.Wuxi COFCO Engineeering &
Technology Co., Ltd., Wuxi 214035, Jiangsu, China |
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| Abstract: |
| Three kinds of edible vegetable waxes, rice bran wax, palm wax and beeswax, were used as gelling agents, and sunflower seed oil, oil-tea camellia seed oil, linseed oil and cottonseed oil were used as base oil to construct vegetable oil-based oleogels. The appearance, oil holding capacity, microstructure, hardness, crystal form and melting crystallization behavior of the oleogels were systematically analyzed, respectively. The results showed that the palm wax-based oleogel had excellent coating performance and beeswax-based oleogel had the highest oil holding capacity among the three wax-based oleogels; microscopic analysis showed that the crystal structure of rice bran wax-based oleoyel was clear and a slender needle-like; the crystal structure of beeswax-based oleogel was the smallest and was fine needle-like; the sample with palm wax as gelling agent, the needle shape was fine and flocculated. Both the crystal density and the hardness of the sample increased as the amount of the gelling agents increased. The crystal form of the oleogels had little to do with the gelling agents mass concentration and the type of the base oil, and mainly depended on the type of gelling agents. Melting crystallization behavior analysis showed that the same gelling agent type, and as the gelling agent mass concentration increased, the crystallization/melting peak temperature of the oleogel increased. |
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