Optimization of the oleogel‐vanaspati formulation based on rice bran wax and sorbitan monostearate

As vanaspati fat is highly consumed in many countries, the aim of the present study was to produce and optimize low‐saturated oleogel vanaspati based on sunflower oil by using 2%–5% rice bran wax (RBW) and 1%–3% sorbitan monostearate (SMS). The following parameters were used for the optimization by D‐optimal‐mixture design; content of unsaturated fatty acids (USFA); induction period of oxidation at 110℃ (IP110℃); slip melting point (SMP); and storage modulus in the linear viscoelastic range (G’ LVR). The optimized oleogel vanaspati was included 4.284% RBW, 1,000% SMS, and 94.716% sunflower oil. Result showed that SMP and solid fat content of the optimized oleogel vanaspati samples were higher than the two commercial samples. The rheological tests showed a great similarity between the strain, frequency, and temperature sweep results of the optimized oleogel sample and commercial samples. In general, oleogel‐vanaspati containing RBW/SMS can be a low‐saturated replacement fat for commercial vanaspati. Novelty impact statement As saturated and trans fatty acids are associated with cardiovascular disease incidence, WHO has recommended to limit energy intake and eliminate trans fatty acids (TFAs). On the other hand, these fatty acids have some important roles in foods, such as flavor, palatability, and texture. The solidification of vegetable oil into a solid‐like gel (oleogelation) using organogelators is one of the new methods to keep nutritional properties of liquid oils. In this research low‐saturated‐oleogel‐vanaspati was successfully optimized using D‐optimal‐mixture design method. RBW and SMS made it possible to reduce saturation in oleogel‐vanaspati by about 40%. The oleogel‐vanaspati had properties close to the commercial types.