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Saturday April 5,2025,
oil-tea camellia seed oil oleogel; carnauba wax; physical property; oxidation stability; digestion characteristics
  
DOI：
KeyWord:oil-tea camellia seed oil oleogel  carnauba wax  physical property  oxidation stability  digestion characteristics
FundProject:国家自然科学基金资助项目(31360391)；江西省重点研发计划项目(20192BBF60037)
Author NameAffiliation
LI Wenhui State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
 
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Abstract:
      The oil-tea camellia seed oil was used as the raw material oil，the compound oleogel was prepared by adding carnauba wax. The effect of different wax dosages on appearance morphology, oil holding rate, hardness, crystal form, thermodynamic properties, oxidation stability and digestion characteristics of oleogel were analyzed. The results showed that oil-tea camellia seed oil oleogel could be made when 5% carnauba wax was added, and the hardness, oil holding rate, and crystallization/melting peak temperature of the oleogel increased with the increase of wax dosage. The network structure of the oleogel could inhibit the formation of secondary oxidation products of oil and improve the oxidation stability of oil. The fatty acid release rate of the oleogel decreased with the increase of wax dosage.
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