Optimization and characterization of soybean oil-carnauba wax oleogel

Optimization and characterization of soybean oil-carnauba wax oleogel

Oleogel formulation based on soybean oil – carnauba wax was optimized using response surface methodology to achieve the desired oil binding capacity (OBC), textural and rheological attributes. Highly significant factors affecting the preparation of oleogel were the heating temperature and wax concen...

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Veröffentlicht in:Food science & technology 2022-03, Vol.157, p.113108, Article 113108
Hauptverfasser: Thakur, Dhruv, Singh, Anurag, Prabhakar, Pramod Kumar, Meghwal, Murlidhar, Upadhyay, Ashutosh
Format: Artikel
Sprache:eng
Schlagworte:
Oil binding capacity
Oleogel
Rheological properties
Smoke point
Thermal stability
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Zusammenfassung:Oleogel formulation based on soybean oil – carnauba wax was optimized using response surface methodology to achieve the desired oil binding capacity (OBC), textural and rheological attributes. Highly significant factors affecting the preparation of oleogel were the heating temperature and wax concentration. The best formulation was obtained at - carnauba wax: 8%, heating temperature: 92 °C, and storage temperature: 10.7 °C. The optimized oleogel had a high OBC (97.31%) and showed a shear-thinning behavior (n 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2022.113108