Wax‐Based Oleogels—Properties in Medium Chain Triglycerides and Canola Oil

The non-triglyceride structuring of liquid oils, so-called oleogelation, enables new and more beneficial product designs. Natural waxes have proven to be excellent oleogelators due their wide availability low inclusion levels. However, vary greatly in compositions contain different proportions major components: wax esters (WE), fatty acids (FA), alcohols (FaOH), hydrocarbons (HC). In this study six (bees (BW)-, sunflower (SFW)-, ricebran(RBW), carnauba (CRW)-, candelilla (CLW)-, sugarcane wax(SCW)) are selected develop a pairwise assessment regarding the components. Commercial canola oil, rich minor polar components, medium-chain triglycerides (MCT), as “clean” saturated solvent, used elucidate effect solvent type on gel forming behavior 10% w/w oleogels. gels analyzed rheologically, penetronomically, microscopycally, by calorimetry. It can shown that solubility presence components crucial factors oleogelation. Practical applications: Useful areas application found products with high trans acids, potential substitution, for instance include bakery-, meat-, culinary- confectionary products.