The combination of monoglycerides, wax and hardfat on oleogels structuration

Abstract This study aimed to develop multicomponent oleogels achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed with three independent variables, monoacylglycerols (MG), candelilla wax (CLX), hardfat (HF). One design used soybean oil (SB) the other high oleic sunflower (SF). The variable responses evaluated hardness (N), loss (%), thermal stability, visual strength. For SB oleogels, CLX was related that superior concerning all properties as >2 N in hardness, no loss, higher stability treatment. SF MG interactions of MG, CLX, HF showed significant indicating oleogelators can co-crystallize better together this oil, thus obtaining same results alone amounts.