Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine


YILMAZ E. , ÖĞÜTCÜ M.

JOURNAL OF FOOD SCIENCE, cilt.79, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 79 Konu: 9
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/1750-3841.12561
  • Dergi Adı: JOURNAL OF FOOD SCIENCE

Özet

The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 degrees C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X-ray diffraction peaks, approximately 3.70 and 4.10 angstrom were similar to beta' polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.