Food Science and Biotechnology

, Volume 26, Issue 1, pp 79–87 | Cite as

Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil



Two types of oleogels—made of carnauba wax with canola oil or beeswax with grapeseed oil—were prepared at concentrations from 0 to 15% (w/w) of wax. Physical characterization was done and oxidative stability of the oleogels were evaluated. As the proportion of wax increased from 5 to 15%, the enthalpy of crystallization and melting increased in both oleogels. The carnauba wax-based oleogel (CWO) required greater enthalpy than the beeswax-based oleogel (BWO). Differences in L*, a*, and b* values between control oils and the oleogels significantly decreased as the concentration of wax increased in the oleogels (5–15%; p<0.05). Oil-binding capacity of the BWO was higher than that of the CWO. Solid-fat content of the CWO did not change significantly from 10 to 60oC, whereas that of the BWO decreased. In general, oxidative stability of the CWO was better at 60 and 180oC heat treatment in comparison with control oils (p<0.05). However, the BWO did not provide high oxidative stability than the control oils.


oleogel carnauba wax beeswax physicochemical property oxidative stability 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  1. 1.Department of Food Science and BiotechnologySungkyunkwan UniversitySuwon, GyeonggiKorea
  2. 2.Department of Food and NutritionKangwon National UniversitySamcheok, GangwonKorea
  3. 3.Department of Food Science and TechnologySejong UniversitySeoulKorea

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