Storage stability of cod liver oil organogels formed with beeswax and carnauba wax


ÖĞÜTCÜ M. , ARİFOĞLU N. , YILMAZ E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.50, ss.404-412, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 50 Konu: 2
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/ijfs.12612
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.404-412

Özet

In this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20 degrees C. The peak melting temperature of CM was 43.70 degrees C, and BW organogel at 3% addition had the closest values (45.42 degrees C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products.