Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

To enhance the oxidative stability of organogels made from canola oil, 40 ppm sesamol was added to beeswax‐based organogels stored under ultraviolet (UV) light irradiation and 60 or 100 °C thermal oxidation conditions. To study the practical application of organogels as animal fat substitutes, beef tallow was mixed with organogels and their oxidative stability was determined under oxidative stress conditions. Without sesamol addition, the organogels and beef tallow with organogel oxidized rapidly under UV irradiation and thermal oxidation. The addition of 40‐ppm sesamol decreased the consumption of headspace oxygen and the formation of primary and secondary oxidation products significantly (P