The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

Summary The presence of trans fatty acid in food is often reduced through the use of fat replacers or oleogel technology. However, these alternatives typically encounter a scarcity of resources, specifically vegetable oil, which serves as the primary raw material. In fact, oil derived from marine, particularly fish oil by‐products, can be valorised as a colloidal architecture. Therefore, this study aims to assess the optimal type of oleogelator by applying different concentrations of beeswax (BW) and rice bran wax (RBW) in the generating of oleogel based on fish oil by‐product. Oleogel thermogram showed a shift in the melting point with increasing temperatures for concentrations of 5%, 10% and 15%. Oleogel containing 15% BW and 5% BW had the highest (99.27 ± 0.55%) and lowest (78.20 ± 2.54%) oil binding capacity, respectively. The rheology evaluation showed dynamic shifts in oleogel system as the type and concentration of oleogelator were altered, underscoring the importance of G′ and G″. The use of a 10% oleogelator generated preferable results for both BW and RBW in terms of melting point, OBC, viscous behaviour and appearance of oleogel. Furthermore, this selected oleogel strategy exhibited similar textural properties to commercial margarine when used in a sponge cake as the food model system. The visualisation of the study on the construction of marine oleogel highlights the valorisation of fish canning by‐products, transforming fish oil into a valuable product with the application of edible wax.