Structure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels

Yılmaz E., Uslu E., Toksoz B.

JOURNAL OF OLEO SCIENCE, cilt.69, sa.10, ss.1317-1329, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 10
  • Basım Tarihi: 2020
  • Doi Numarası: 10.5650/jos.ess20081
  • Dergi Adı: JOURNAL OF OLEO SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Chemical Abstracts Core, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Pollution Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1317-1329
  • Anahtar Kelimeler: animal-based wax, whale spermaceti wax, oleogel, rheology, sensory, food, ORGANOGELS, BEESWAX
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

This study was aimed to prepare oleogels of whale spermaceti wax (WsWO) and lanolin wax (LnWO), and to compare them with well-known animal wax oleogels of shellac (ShWO) and beeswax (BsWO). WsWO, ShWO and BsWO were prepared at 5% (why) organogelator addition level, while LnWO was necessarily prepared at its minimum gelling concentration (C*) of 30% (w/w) addition level. All oleogels were posed high oil binding capacity and thermal reversibility. Melting peak temperatures were ordered as ShWO > BsWO > WsWO > LnWO by calorimetry. X-ray diffraction patterns indicated the presence of both Wand p type polymorphs, together with needle-like crystal morphology. Rheological analyses indicated that the stiffness of the gels were ordered as BsWO > WsWO > LnWO > ShWO. All showed good thixotropy, and thermal stability until 40 degrees C (ShWO until 80 degrees C). Finally, the sensory descriptive analysis indicated that LnWO had distinct negative sheep odor, but WsWO was quite similar to BsWO. Overall, LnWO determined to be not proper for food applications, but WsWO was shown to be a suitable oleogel for food applications.